4 large baking potatoes, * see note 1 large onion, **see note salt and pepper, to taste 2 pounds colby cheese, lowfat, shredded 10 ounces cream of chicken soup, low-fat
Coarsely grate potatoes (I use frozen hash browns). Place in greased shallow baking dish. Add grated Colby cheese, finely diced onion, can of soup, salt and pepper. Mix gently. Spread out evenly in dish. Sprinkle a little of the cheese on top. Bake at 350 degrees F. If raw potatoes are used, bake 1 to 1 1/4 hrs.
If frozen potatoes are used, bake for 45 minutes or until golden brown.
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