8 med. baking potatoes
2 sticks butter
8 oz. sour cream
8 oz. carton French onion dip
12 oz. (or 1 lb.) grated cheddar cheese

Boil potatoes and chill overnight in the refrigerator. Peel just before you grate. Mix butter, sour cream, onion dip, cheese and add some milk to thin a bit. Grate 4 potatoes for first layer. Salt and pepper to taste. Add 1/2 of other mixture. Grate the 4 potatoes. Salt and pepper to taste. Add balance of mixture. Use 9 x 13 inch pan. Bake 45 minutes until it bubbles.