6 med. Idaho potatoes
1 can cream of chicken soup
1 1/2 c. shredded Cheddar
1 bunch green onions
1 c. sour cream
4 tbsp. melted butter
Paprika
Salt and pepper
Crumbled bacon

Boil potatoes in skins until tender but not soft. Cool. Peel and cut up in pieces. Combine seasonings - soup, butter, sour cream and 3/4 cheese mixture. Place in casserole and bake at 350 degrees until hot and bubbly (about 30 minutes). Last 10 minutes of cooking, sprinkle with remaining cheese and bacon. Servings: 6-8.