8 medium-sized potatoes
2 bay leaves
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) container sour cream
1/4 lb. soft butter
2 c. cheese, grated
Shake of salt & pepper
Little onion
Pepperidge Farm stuffing

Boil the potatoes in their skins with a little salt and 2 bay leaves. Cool. Skin and then shred (will shred much better if they have been refrigerated awhile). Grease a 13 1/2 x 8 1/2 x 2 inch baking dish and put shredded potatoes in. (Use 1 1/2 cups of the cheese.) Mix together rest of ingredients and spread on top of potatoes. Bake at 350 degrees for 30 minutes. Mix together bread crumbs and rest of cheese. Sprinkle on top of the potatoes and bake another 5 minutes. They really are yummy!