Swedish Potatoes

by Ashley
from Virtuous Daughters, June 2010~Volume 10, Number 3

• 6–8 potatoes, baked, peeled, shredded
• Mix with 3 c. sour cream, 1/4 c. poppy seeds, salt, and pepper to taste.

Pat into a greased baking dish. Bake at 350 until bubbly and gold on the edges. Sprinkle with cheese. VERY GOOD!