6 med. potatoes
1 pt. sour cream
1 (10 oz.) can cream of chicken soup
1 1/2 c. grated longhorn cheese
1/4 c. butter, melted
Buttered bread crumbs

Cook potatoes, cool thoroughly and grate into large bowl. In separate bowl mix sour cream cheese, butter and soup. With 2 forks, toss soup-cream mixture with grated potatoes; add salt and pepper. Place in 9 x 13 buttered baking dish, top with buttered crumbs. Bake at 350 degrees 1 hour or until crumbs are brown.