Teddy'S Favorite Potatoes Casserole - cooking recipe

Ingredients

3 lbs russet potatoes (whole, with skins)
1 (10 1/2 ounce) can cream of mushroom soup (or condensed cream of chicken soup)
1 cup sour cream
2 cups shredded cheddar cheese, divided (or a blend of Monterey jack and cheddar)
2 tablespoons garlic powder

Preparation

Preheat oven to 350
Boil potatoes in skins until done
Drain and cool for 30 to 45 minutes
Crush with hands into chunks
Mix other ingredients, reserving 1/4 to 1/2 cup of cheese
Blend gently and fill casserole dish (2 to 3 quart)
Bake for 30 minutes and add cheese on top
Bake for 15 more minutes or until bubbly and cheese is browning.