6 med. potatoes, diced
1 c. Cheddar cheese, shredded
1/4 c. butter
1 can cream of chicken soup, undiluted
2 c. sour cream
1/3 c. green onions, chopped

Cook potatoes in skins and cool. Peel and dice, set aside. In pan, heat cheese, butter and soup until butter melts. To potatoes add sour cream, onions and cheese mixture. Stir lightly. Bake in a covered dish for 45 minutes. Can be made ahead and warmed before serving. Enjoy! Your guest will want seconds!