1- 10 3/4 oz can cream of mushroom soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 large russet potatoes
1 cup shredded cheddar cheese

In a small bowl mix soup, paprika, pepper.

Spray a 2qt baking dish with nonstick cooking spray, and arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese.

Cover with foil and bake at 400F for 45 minutes, uncover and continue to bake for 10 minutes, or until potatoes are fork tender.

Submitted by: Doris Ryan