8 med. potatoes
1 can condensed cream of chicken soup
1 1/2 c. sour cream
1/4 c. melted butter
1 1/2 c. grated cheddar cheese
1 sm. onion, finely chopped
Salt and pepper to taste

In large pan, boil potatoes (uncut with skins on) in salted water until potatoes are medium softness (just until knife can be inserted easily into potato). Remove from heat, plunge potatoes in cold water to stop the cooking process.

In medium bowl, mix all other ingredients saving 1/2 cup cheddar cheese aside. Remove skins from potatoes. Grate potatoes on a grater so that they are shredded and no longer in chunks.

Mix potatoes and other ingredients, place in baking dish, top with 1/2 cup cheddar cheese. Bake at 350 degrees for 30 minutes. Serves 6-8 people.