6 servings

6 medium baking potatoes, washed, unpeeled, and whole---NOT cut in chunks
2 1/2 c. grated sharp cheddar cheese (I use white for appearance)
1/4 c. (1/2 stick) butter
1 c. sour cream, room temperature
1/3 c. minced onion
Salt and freshly ground pepper to taste
Paprika

Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl.

Preheat oven to 350 degrees F. Butter 8-in square baking dish.

Cook 2 c. cheese and butter in heavy sauce pan over low heat until almost melted, stirring constantly, about 1 minute. Remove from heat.

Stir in sour cream and onion. Season with salt and pepper. Fold into potatoes.

Pour into prepared dish. Top with remaining 1/2 c. cheese; sprinkle with paprika. Bake until bubbly, about 30 minutes.

Can be prepared ahead; increase baking time to about 45 minutes.

NOTE: Do not peel potatoes before cooking. This indeed does make a difference.