12 large potatoes (I used about 18-20 medium potatoes)
1 pint sour cream (that's 2 cups)
2 bunches of green onions (that's about 20 green onions), chopped
2-3 cups shredded medium cheese
3 tsp salt (I used 2 1/2 tsp)
1/2 tsp pepper
1/2 tsp onion powder (optional)
1 tbls parsley (optional)
Cook the potatoes in jackets until tender (not too well done). Peel, then shred in large bowl. Pour in sour cream, onions, 1 1/2 - 2 cups cheese and mix. Put in a 9x13 pan. Sprinkle with 1/2 -1 cup of cheese and paprika (I didn't). Cover and refrigerated overnight. Bake uncovered at 350 degrees for 40-60 minutes. Serves a lot!
It's a lot like funeral potatoes, but better. In fact, funeral potatoes usually has regular onions instead of green onions, cream of something soup instead of sour cream and has cornflakes and butter on the top.