10 baking potatoes, peeled and cut into large pieces
1 pint sour cream
6 green onions, chopped
1 lb. processed cheese, cubed
1 tsp. salt
Dash of pepper
1 small can evaporated milk
Cook potatoes until tender but still firm, about 15 minutes. Drain and mash slightly, a few lumps are okay.
In a lightly greased 9 x 13 inch casserole dish, combine potatoes, sour cream, onions, salt, pepper, evaporated milk and cheese.
Bake in 350 degree oven for 30 minutes.