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6 med potatoes	1 can cr of ch soup
1 pint sour cream	1/2 soup can milk
2 cups shredded cheese

Cook potatoes in skins. Skin and shred. Blend together soup, sour cream, milk, and cheese. Place potatoes in bottom of 9 x 13-inch pan. Pour soup mixture on top. Top with buttered cornflake crumbs. Place foil on top and heat in oven at 350 degrees for about an hour.