6 medium red or baking potatoes
1 (10 oz.) can cream of potato soup
1/2 soup can milk
1 c. shredded cheddar cheese

Preheat oven to 400°F. Peel and slice potatoes. Arrange in greased 1 1/2 quart baking dish. Combine soup and milk in bowl and pour over potatoes. Sprinkle with cheese.

Bake for 45 minutes or until tender.

Serves 6-8.