I baked 5 or 6 small to medium russet potatoes last night (eating one with my dinner). Today I grated the taters into a large bowl (adding salt along the way), then grated two sweet onions, added a couple of handfuls of grated cheese, and a handful of sour cream. After tossing by hand (not mixing aggressively, but rather, lightly), I transferred the food over to a baking pan and placed in the oven @425 for 30 minutes.
