Easy cheesy potatoes

3 pounds potatoes or 30 ounces country style hash browns,  thawed

1⁄4 cup melted butter

1 cup sour cream

10.5 ounces condensed cream of  chicken soup or cheddar cheese soup, 1 can

1⁄4 cup sliced green onions 

  or 1 teaspoon onion powder

2 cups shredded cheddar cheese, divided

Preheat oven to 375 and grease a 9- by 13- inch baking dish.

If using baking potatoes or russets, peel the potatoes. Cut into 1⁄2-inch pieces. Add the potatoes to a medium saucepan and fill with cold salted water 1 inch above the potatoes. Bring to a boil and gently boil 12-14 minutes or until fork tender. Drain and cool slightly.

In a medium bowl, whisk together melted butter, sour cream, condensed soup and green onion. Add 1 1⁄2 cups cheese and the slightly cooled potatoes. Transfer the warm potato mixture to the prepared baking dish. Top with the remaining 1⁄2 cup of cheese and bake 28-30 minutes or until browned and bubbly.