6 large potatoes
500 ml. sour cream
1 1/2 cups shredded cheddar cheese
3 green onions, cut up
2 tbsp. chopped chives
1 1/2 tsp. salt
1/4 tsp. pepper

Cook potatoes in skins.
Peel when cool.
Add sour cream, 1 cup of grated cheese, onions and chives, salt and pepper. Mix well.
Put into greased casserole dish.
Top with remaining cheese and sprinkle with paprika.
Cover and refrigerate overnight.
Let stand one hour then bake at 350F for 40 minutes.

Can be frozen.