Pittsburgh Potatoes - cooking recipe

Ingredients

6 medium potatoes
2 c. shredded Cheddar cheese
1/2 c. oleo
1 to 1 1/2 c. sour cream
1/3 c. chopped onions
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. oleo
paprika

Preparation

Cook potatoes in skins.
When cold, peel and shred coarsely. Shred cheese.
Heat 1/2 cup oleo and cheese until almost melted. Remove from heat; stir in sour cream, onions, salt and pepper. Fold into potatoes.
Put in 2-quart casserole; dot with 2 tablespoons oleo.
Sprinkle with paprika and bake at 350\u00b0 for 25 minutes.