6 medium potatoes, cooked in their
skins
1 stick butter
1 (10-ounce) can cream of chicken soup
1/2 pint sour cream
2 cups grated cheddar cheese
1 cup crushed corn flakes
2 tablespoons butter
1/3 cup chopped green onions

Cool potatoes. Peel and grate.
Heat soup and butter together
over low heat. Remove from heat
and blend in sour cream. In a large
bowl, combine heated mixture with
potatoes and cheese. Place mixture
in a 9-inch by 13-inch baking dish.
Dot with butter and sprinkle on
crushed corn flakes. Bake 30 to 40
minutes at 350 degrees until bubbly.
Garnish with green onions.