8 to 10 med. potatoes (white rose)
1/2 c. butter
1 c. shredded Cheddar cheese (sharp)
2 c. sour cream
1/3 c. chopped green onions
1 tsp. salt
1 can cream of chicken soup

Cook potatoes in skins. Drain and chill. Peel and slice into large bowl in chunks. In medium saucepan over low heat, combine butter, and cheese, stirring until almost melted. Add soup; remove from heat. Blend in sour cream and onion and salt. Pour over potatoes and fold together. Pour into buttered casserole (9 x 13 inch pan). Cover with foil. Bake 45 minutes at 350 degrees. Serves 12.