Cheesy Potatoes by Heidi

Boil 7-8 medium potatoes (peeled). (Angela says you can use 2 bags 26 oz. shred hash browns from the freezer section)

Let cool, and shred with cheese grater.

Mix items below and cover potatoes with:

1 cup sour cream
1 can cream of chicken soup
2 cups cheese (recipe calls for cheddar, we usually use Colby Jack)
1-2 Tbsp Onion flakes (if desired, I add them about half the time)

Bake at 350 for 45 covered, then uncover and bake for 15 minutes.

Enjoy!

Heidi