6 medium potatoes 3 green onions, sliced 1 can condensed cream of chicken soup 1-1/2 c. sour cream and/or yogurt 1-1/2 c. cheddar cheese, grated

Cook potatoes until they are tender but still firm. Slice and layer half of them in a flat buttered dish. Cover with green onions and the rest of the potatoes. Mix soup and sour cream, heat until almost boiling, and pour over potatoes and onions. Spread cheese over top. Bake at 350 degrees for 45 minutes, or until cheese is melted and sauce is bubbly.

Note: works best with new potatoes (either red or white). If using regular potatoes, they may need to be peeled.