6 med.-size potatoes, cooked in skins and chilled
1/2 c. butter
1 can cream of chicken soup
1 c. shredded sharp cheddar cheese
1 tsp. salt
2 c. sour cream
1/3 c. chopped onion

Melt butter in pan; add soup and salt. Add cheese and stir until it is nearly melted. Remove from heat; add sour cream and onions.

Peel potatoes and grate into large bowl. Gently fold cheese mixture into potatoes. Put in buttered casserole dish. Bake 45 minutes at 350 degrees. This can be made up day before and refrigerated, then baked when needed.