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8 large potatoes
2 Tbsp. chopped onion
1 can mushroom soup, thinned
with milk
1 stick margarine, melted
1 c. sour cream
2 c. shredded Cheddar cheese
dash of salt

Boil potatoes with the skin on about 20 minutes. Don't
let them get soft. Put in refrigerator overnight. Peel and
shred. Put in a bowl and add onion, soup, margarine, sour
cream, 1 cup shredded Cheddar cheese and salt. Mix and put
into baking dish. Add 1 cup shredded Cheddar cheese on top.
Bake 20 to 30 minutes or until middle is done.

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