Wash your potatoes, prick the skins, and bake at 350 degrees F. for about an hour, or until tender when pierced with a fork. Let cool for about half an hour. (You can also bake these ahead of time, or use leftover baked potatoes)

When potatoes are cool enough to handle, grate them by hand or using a food processor. There is no need to remove the skin. If you grate them by hand, the skin will separate itself and come off as you are grating.

In a large bowl, mix the cream of chicken soup, chopped onion, sour cream, pepper, salt, and shredded cheese. Add the grated potatoes and mix well.

Pour into an ungreased 9x13 pan and bake at 350 degrees F. for 45 minutes. Garnish with chopped green onions if desired and serve hot.