7 med. potatoes (about 2 lbs.)
1/4 c. butter, melted
1 sm. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) carton sour cream
1 (10 3/4 oz.) can cream of chicken soup, undiluted
2 c. (8 oz.) Cheddar cheese, shredded
3 tbsp. butter, melted
1 1/2 c. herb-seasoned stuffing mix

Cook potatoes in boiling water to cover 30 minutes or until tender. Drain; let cool to touch. Peel and cut into 1/4 inch strips; set aside. Combine 1/4 cup butter and next 5 ingredients in a large bowl; gently stir in potatoes and cheese. Spoon into a lightly greased 13 x 9 x 2 inch baking dish. Combine 3 tablespoons butter and stuffing mix; sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 25 minutes or until thoroughly heated. Yield: 8 servings.