8 red or white potatoes
1/4 c. butter
1 can cream of chicken soup
1/3 c. green onions (chopped)
1 pt. sour cream
1 1/2 c. cheddar cheese, grated

Boil unpeeled potatoes for approximately 30 minutes. Let cool on wire rack. Peel and grate potatoes. Heat butter with soup. Ad sour cream, onions and cheddar cheese. Pour into 2 1/2 quart casserole dish or 9 x 13 inch pan. Heat at 325 degrees for 45 minutes to 1 hour.