5 med. potatoes
1 (8 oz.) carton commercial sour cream
1 (10 3/4 oz.) can cream of chicken soup
1 c. (1/4 lb.) Cheddar cheese, shredded
5 hard-cooked eggs, chopped
1 med. onion, finely chopped
1 tbsp. fresh parsley, chopped

Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well and cool slightly. Peel and cut potatoes into 3/4 inch cubes. Combine sour cream, soup and cheese. Add potatoes, eggs, onion and parsley to sour cream mixture; stir well. Spread in a 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 30 minutes. Serve warm. Yield 8 servings.

NOTE: Dish can be assembled ahead and refrigerated. Bake as directed.