8 med. red rose potatoes
1/4 c. butter
1 c. shredded cheese
1 tsp. salt
2 c. sour cream
1/3 c. chopped green onion
1 can cream of chicken soup

Cook potatoes in skins; chill, then dice into large bowl. In saucepan, over low heat, combine butter and cheese, stirring until almost melted. Add soup, remove from heat; blend in sour cream, onion and salt. Pour over potatoes; stir lightly and turn into buttered casserole dish. Bake at 350 degrees for 45 minutes.