8 med. size potatoes, cook with skins on with 2 bay leaves until partially done
1/4 c. melted butter
1 can cream of chicken soup
1 1/2 c. sour cream
1/2 tsp. salt
3 whole green onions, chopped
1/4 tsp. pepper
2 c. sharp cheddar cheese, grated
1/2 c. crushed corn flakes

Peel, cool and grate potatoes coarsely. Mix together butter, soup, sour cream, salt, onions, pepper and 1 1/2 cups cheddar cheese. Add to grated potatoes in baking dish. Blend carefully. Bake, uncovered at 350 degrees for 1/2 hour. Sprinkle top with remaining 1/2 cup grated cheese and 1/2 cup crushed corn flakes. Bake 15 minutes longer. Serves 10 to 12.