6 lg. potatoes (leave skins on until cooked)
1/2 cube butter
1 can cream of chicken soup
1 pt. sour cream
3/4 c. green onions, chopped
1 1/2 c. Sharp Cheddar cheese, grated
1/2 c. cornflakes, buttered

Boil potatoes in jackets. Cool, peel and grate coarsely. Melt 1/2 cube butter and undiluted soup, sour cream, green onions and grated cheese. Fold this mixture into the potatoes. Place in a buttered casserole and cover top with cornflakes. Bake at 350 degrees for 45 minutes. Serves 10.