8 med. potatoes
4 tbsp. butter
1 1/2 c. sour cream
3 green onions with tops
4 slices bacon
1 bay leaf
1 can cream of chicken soup
1/4 tsp. salt
3 c. Cheddar cheese

Put unpeeled potatoes in water with bay leaf. Boil until tender. Cool, peel and coarsely grate. Put butter into soup, add sour cream and stir until smooth. Stir in green onions, 2 cups cheese and salt. Pour over potatoes and stir gently. Stir into buttered pan. Bake uncovered 350 degrees for 30 minutes. Sprinkle top with remaining cheese and bake an additional 10 minutes. Garnish with crumbled bacon.