6 large Russet potatoes, baked, chilled, and peeled
2 cups sour cream
2 cups shredded sharp cheddar cheese, divided
1/2 cup finely chopped green onions
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon butter, for greasing the dish
Instructions
Start by shredding your pre-baked and chilled potatoes using the large holes of a box grater. It is very important that the potatoes are cold, as this ensures they hold their shape and do not turn into mush while you are grating them. Once finished, place the shredded potatoes into a large mixing bowl.
In a separate medium-sized bowl, whisk together the sour cream, salt, black pepper, and half of the shredded sharp cheddar cheese. Stir in the chopped green onions until everything is well combined and the mixture looks uniform and creamy.
Gently fold the sour cream mixture into the bowl with the shredded potatoes. Use a large spoon or spatula to mix them, being careful not to overwork the potatoes so they maintain some of their texture. Once the potatoes are evenly coated, transfer the mixture into a buttered 9 by 13 inch baking dish and spread it out evenly.
Sprinkle the remaining cup of cheddar cheese over the top of the potatoes and dust the surface with a bit of paprika for a beautiful Christmas color. Place the dish in a preheated oven at 350 degrees Fahrenheit and bake for about 35 to 40 minutes, or until the cheese is melted and the edges are bubbling and golden brown.
