medium potatoes, peeled
c. shredded Cheddar cheese, divided
c. chopped onion
1 - 10.75
oz. condensed cream of chicken soup
c. sour cream
T. butter, melted
In a Dutch oven or large kettle, cook potatoes in boiling salt water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potatoe mixture. Transfer to a greased 2 1/2 qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered at 350 degrees for 35-40 minutes or until bubbly.