5 lg. Russet potatoes, boiled in skin
1 stick butter, melted
1 bunch green onions or 1 sm. onion, chopped
1-2 c. grated Cheddar cheese
1 can cream of chicken soup
2 c. sour cream
Salt and pepper to taste

TOPPING:

Crushed corn flakes or 1 c. cheese

Peel potatoes; grate coarsely. Add remaining ingredients; stir well. Place in a greased baking dish. If using corn flakes for topping, put topping on now. Bake 375 degrees for 45 minutes to 1 hour. Can be made a day ahead; if made ahead, let warm to room temperature for 1 hour before baking.