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Crowd Pleaser Potatoes

Contributed by: Terry Ribaudo, an ECE member from South Range, WI

8 medium potatoes
8 oz. sour cream
1 can cream of chicken soup
⅓ c. butter
½ c. onion (finely chopped)
2 c. shredded cheddar cheese
2 c. crushed potato chips

Boil potatoes with skins on until tender. Let cool. Mix sour cream, soup, onions, and cheese together. Once potatoes have cooled, peel and cut into small pieces. Add to cheese mixture and stir. Place in greased 9x13-inch baking dish. Add butter in small amounts over potatoes. Top with crushed potato chips. Bake at 350° for 40-50 minutes until hot and bubbly. 

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