8 to 10 medium potatoes, peeled and cubed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups (12 ounces) shredded cheddar cheese, divided
1 cup (8 ounces) sour cream
3 green onions, chopped
Salt and pepper to taste
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes.
Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.
Recipe found here: Potatoes Supreme