6 med. russet potatoes
1/4 c. butter
1 can cream of chicken soup
1 pt. sour cream (light or Imo if desired)
2 tbsp. butter
1/3 c. green onion, chopped
1 1/2 c. shredded longhorn style cheese
Crushed corn flakes to cover size of dish

Cook potatoes until tender with skins on. Cool a bit, peel and grate. Heat 1/4 cup butter with soup, undiluted. Blend in onion and cheese, remove from heat and stir in sour cream and then the potatoes.

Place in 9 x 13 inch baking dish. Mix topping of cornflakes and remaining butter. Sprinkle on top of potato mixture. Bake at 350 degrees for 45 minutes. Serve hot. May be reheated, preferably in microwave oven.