12 med. redskin potatoes

Boil in skin until tender, cool and peel. Grate. Heat:

1/2 c. butter
2 cans cream of chicken soup
1 med. onion, chopped
1/2 tsp. grated pepper
2 tsp. salt
1 pt. sour cream
1 c. grated sharp cheese

Pour over potatoes, and mix gently. Pour into 9 x 13 dish. Refrigerate 1 to 2 minutes and then bring to room temperature. Top with bread crumbs and bake 1 hour at 350 degrees.