Loaded Cheesy Potatoes Name: Lindsay Quintero Base: Camp Pendleton Recipe: Boil 10-12 medium sized, unpeeled potatoes until they are just tender enough to easily insert a fork. Drain, allow potatoes to completely cool. Peel skin from potatoes, and grate in a large bowl. Add 16 oz. sour cream, 16 oz. shredded medium cheddar cheese, 2 sticks butter, 5 chopped green onions to potatoes. Mix all ingredients well, bake potatoes uncovered 30-45 minutes at 375 degrees, or until top begins to brown. Dish can be prepared up to 24 hours before baking.