6 medium spuds boiled in skins 12 minutes exactly from the time they start to bubble. Cool well (preferably overnight)
Peel skins and shred spuds and place in a 13x9 pan. (you may purchase Simply potatoes shredded hash browns if you are in a hurry).
1/2 cup butter
2 cans cream of chicken soup
1 1/2 cups shredded sharp cheddar cheese
1 pint sour cream
1/2 cup chopped green onions
Mix and heat till cheese melts. Pour over spuds and mix lightly with a fork. Use fork to poke holes so mixture can run through potatoes. Cover with 4 cups corn flakes mixed with 1/2 cup melted butter. Bake uncovered at 350 degrees for 45 minutes. Enjoy!
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