7 to 9 Russet potatoes
1/2 stick butter
1 can cream of mushroom soup
1 pt. sour cream
1 1/2 c. shredded cheese, Mozzarella or cheddar or mixed

Parboil potatoes 15 minutes in skin. Cool, peel and shred. Heat soup and butter until melted. Stir in sour cream and cheese. Stir into potatoes. Spread into and bake in 9 x 13 inch pan. Bake at 325 degrees for 45 minutes.