Shivani's Outrageous Potatoes
Source: Food Men Like - M. LaPanja
Servings: 6

6 large russet potatoes -- unpeeled
2 cans cream of soup (mushroom or chicken or celery)
16 ounces sour cream
1/2 stick (1/4 cup) butter -- melted
1 1/2 cups Cheddar cheese -- grated
1 small bunch green onions -- chopped
2 teaspoons garlic powder
Salt and pepper

Boil potatoes in slightly salted water until tender when pierced, about 20-25 minutes. Run cool water over them and peel. Slice into pieces.

Preheat oven to 350 F. In a large mixing bowl, combine all other ingredients. Season to taste with salt and pepper. Fold in potatoes. Turn the mixture into a buttered 1-1/2-quart glass baking dish. Bake uncovered for 30-35 minutes until the potatoes get bubbly and turn a golden brown.