Cheddar Sour Cream Potato Casserole

Place potatoes in a large saucepan with water to cover. Boil potatoes until tender. Drain and cool. Peel potatoes and shred into a large bowl. Preheat oven to 350 degrees. Butter the inside of an 8x8 inch baking dish. Combine 2 cups of the Cheddar and butter in a medium saucepan. Cook over low heat, stirring, until cheese is almost melted. Remove the pan from the heat and stir in sour cream, onion, salt and pepper. Fold the sour cream mixture into the shredded potatoes. Pour the potato mixture into the prepared dish. Sprinkle the remaining 1/2 cup Cheddar and paprika over the top. Bake about 30 minutes until heated through and bubbly. Serve hot.