Instructions: In a Dutch oven add water to unpeeled potatoes just to cover; sprinkle with salt. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes, or until almost tender. Drain; cool slightly. Peel and shred potatoes with a grater.

In a large mixing bowl combine potatoes, cheese and margarine; stir until margarine is melted. Stir in sour cream, green onion, the 1/2 teaspoon salt and the pepper. Transfer to a greased 2-quart casserole.

Bake, uncovered, in a 325 degree oven for 45 to 50 minutes, or until heated through. Before serving, sprinkle with paprika.

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