Gourmet Potatoes

Servings: 6



Grease 9 x13 in. casserole dish. Boil potatoes in skin. Cool, peel, and shred coarsely. In a pan over low heat, combine cheese and 1/4 c. butter. Stir until almost melted. Remove from heat and blend in sour cream, onion, green pepper, pimento, salt and pepper. Add to the shredded potatoes. Turn into serving casserole and refrigerate overnight. Bake the next day after sprinkling with paprika. Bake at 350 degrees for 30 minutes.