8 lg. potatoes
1/2 c. sharp cheddar cheese
2 cans cream of chicken soup
1 pt. sour cream
1 tbsp. grated onion
1/4 c. melted butter

TOPPING:

1 c. corn flakes
2 tbsp. butter

Microwave potatoes with skins on. Cool potatoes and shred. Mix together with all the ingredients put in 9"x13" pan. Mix corn flakes and butter and sprinkle on top. Let stand overnight. Bake 15 350 degrees until bubbly.