Stuffed Baked Potato Casserole  

(6-8 ) medium potatoes parboiled or 2 bags frozen hash brown potatoes

1 Stick butter or margarine

1 Pint sour cream

1 Can cream of chicken soup  

1 Can water

1/2 cup chopped onion

1 Grated cheddar cheese

1/2 cup bacon bits

1/2 stick butter or margarine melted  

Topping:

2 cups corn or frosted flakes - crushed

1 cup dried French fried onions

12 Ritz crackers or any cracker - crushed  

Spray a large casserole dish and set aside. If using potatoes, place cooked potatoes in dish and set aside. If using frozen hash browns, place all the hash browns in a large bowl and set aside. Melt stick of butter or margarine with onions.   Add soup and water and cook for 10 minutes on medium to low heat. Add cheese and remove from heat. Stir well. Add sour cream and bacon bits.   Pour mixture over potatoes into casserole dish, cover with topping, drizzle with melted butter and bake for 45 minutes or until hot and bubbly. If using frozen hash browns, pour mixture over hash browns in bowl and mix well. Pour into casserole, top with topping, drizzle with melted butter or margarine and bake for 45 minutes or until hot and bubbly. Serve warm.