6 medium Klondike Rose® potatoes, boiled, shredded
2 cans cream of chicken soup
2 cups sour cream
2 cups shredded cheddar cheese
½ cup diced onion
1 tsp. Johnny’s Seasoned Sea Salt
½ tsp. white pepper
Mix the soup, sour cream, onions, salt, pepper, and 1-½ cups of the cheese together in a large bowl.
Mix in shredded potatoes. Pour into a large casserole dish. Sprinkle with remaining cheese.
Bake at 350°F for 25-30 minutes or until heated through.