6 russet potatoes, bake & peeled
1 pt. sour cream
2 c. grated sharp Cheddar cheese
1 can cream of chicken soup, undiluted
1/4 c. chopped green onions

TOPPING:

2 c. crushed corn flakes tossed with
4 tbsp. melted butter

Refrigerate potatoes several hours. Grate them. Add sour cream, cheese, soup and onions; mix well. Place in a greased 9 x 13 inch pan. Top with corn flakes. Bake at 350 degrees for 45 minutes. Serves 12.