6 or 8 potatoes
1 1/2 c. grated cheddar cheese
1/3 c. chopped green onion
1 pt. sour cream
1 stick butter
1 can cream of chicken soup
Salt to taste
Pepper to taste

Boil potatoes in jackets and cool; peel and grate. Melt butter and mix with soup. Mix all ingredients except potatoes. Add potatoes and mix again. Bake in 3 quart casserole uncovered at 350 degrees for 1 hour. Makes large quantity and freezes well.