6 potatoes
1/4 c. butter
1 can cream of chicken soup
1 qt. sour cream
1 c. corn flakes
1/3 c. green onions
1 1/2 c. Cheddar cheese, shredded
2 tbsp. butter

Peel potatoes and boil until tender. In small saucepan, heat butter and soup, then blend in sour cream, onion and cheese. Drain and cut the potatoes into cubes; blend in soup mixture. Then place in a buttered baking dish.

Mix together 2 tablespoons butter and corn flakes and sprinkle on top of potatoes. Bake at 350 degrees for 40 minutes.