Pittsburgh Potatoes - cooking recipe

Ingredients

6 medium potatoes
1/2 c. butter or margarine
1/3 c. chopped onion
1/4 tsp. pepper
2 c. shredded Cheddar cheese
1 1/2 c. sour cream
1 tsp. salt

Preparation

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