6 med. potatoes
1 (10 3/4 oz.) cream of chicken soup
4 tbsp. butter
2 c. Cheddar cheese
1/2 c. chopped green onion
1/2 c. chopped green bell pepper
8 oz. sour cream

Boil potatoes in jackets until just tender. Don't over cook. Slice cooled potatoes into 9x13 inch casserole dish.

In saucepan, heat soup, butter, cheese and onion and pepper. When cheese melts, add sour cream. Mix. Pour over potatoes. Bake uncovered at 350 degrees for 40 minutes.