Pittsburgh Potatoes

Preheat an oven to 350 degrees F (175 degrees C).

Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork; drain and and cut into cubes.

Melt cheese and 1/4 cup butter in a large saucepan over medium low heat stirring frequently. Remove the pan from the heat; stir in the sour cream onion salt and pepper. Stir the potatoes into the cheese mixture and transfer to a 2 quart casserole dish. Dot the top of the potatoes with the remaining 2 tablespoons of butter and sprinkle with paprika.

Bake in preheated oven until hot about 30 minutes. Cool before serving.