6 to 8 lg. potatoes
1 sm. carton sour cream
1/4 c. milk
1/2 lb. Velveeta cheese
1 stick butter

Skin potatoes and boil until almost done. Heat rest of ingredients in another pan. Drain potatoes and put in 13 x 9 inch casserole dish and pour melted ingredients over them. Add more butter chunks over top and broil until top is brown.