5 lb potato, peeled and cut into bite size pieces
16 oz no fat sour cream
1 can cr. mushroom soup
1 T chopped chives (optional)
2 c cheese
salt and pepper to taste

If the sour cream is runny, place a coffee filter in a colander and put the sour creem into it. Place the colander over a bowl to let some of the liquid drain.

Boil the potatoes in salted water until just done. Drain.

Meanwhile in a large bowl combine the rest of the ingredients except the cheese. Mix in the cooked potatoes and put into a 13x9x2 baking dish.

Cover with cheese and bake 30-45 minutes at 350 until cheese is bubbly.