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6 large potatoes
2 c. shredded cheese (mild
Cracker Barrel)
1/4 c. butter
1 1/2 c. sour cream
2 Tbsp. butter
1 tsp. salt

Cook potatoes in skins; cool. Peel and shred coarsely.
In saucepan over low heat combine cheese and butter. Stir
occasionally until melted. Remove from heat and blend in sour
cream, onion and seasoning. Fold in the potatoes and turn into
greased 2 quart casserole. Dot with 2 tablespoons of butter
and sprinkle generously with paprika. Bake uncovered at 350 degrees
for 30 minutes. This may be fixed the day or two ahead and
baked when needed.

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