Sour Cream Potatoes

Sour Cream Potatoes by Marie Bateman

6 large potatoes
¼ cup butter
1 can Cr. of Mushroom or Chicken Soup
1 pint sour cream
1/3 cup chopped green onion
½ cup shredded cheese

Cook potatoes, let cool, skin and then grate them. Melt butter; blend in soup and sour cream over low heat. Remove from heat and blend in onions and grated cheese, fold into potatoes. Put breadcrumbs on top and bake at 350 until warm 30 – 60 minutes. Keeps nicely in fridge until ready to heat up.