6 med. potatoes, unpeeled
10 oz. can chicken soup
1/4 c. butter
1 tbsp. dehydrated onion
1/2 c. shredded sharp cheese
1 pt. sour cream
Rice Krispies

Boil potatoes in the jackets until done. Cool slightly, peel and grate coarsely. Place in 2 1/2 quart casserole. Heat soup, onion and butter. Add cheese, stirring until melted. Stir in sour cream and pour over potatoes. Crush enough Rice Krispies to cover. Mix with some melted butter and spread over top. Bake until heated and golden brown at 325 degrees for 30 to 40 minutes.