5 pounds red potatoes
1 (16 ounce) container sour cream
1/2 cup butter
1 (10.75 ounce) can cream of chicken soup
2 cups shredded cheddar cheese
1/4 cup chopped green onion
2 cups cooked, chopped ham
salt and pepper to taste
1 1/2 cups seasoned dry bread crumbs
1/4 cup melted butter
Rinse and quarter the red potatoes, then place them in a
large pot of water and bring to a boil; boil until slightly
tender, about 12 minutes, then drain and transfer to a
large bowl.
Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Add the sour cream, butter, cream of chicken soup, cheddar cheese, green onions, ham, salt and pepper to the potatoes.
Stir until well combined. Spread mixture in the prepared baking dish, then sprinkle with bread crumbs and drizzle with butter.
Bake in the preheated oven for 30 minutes.
