Basic Potato Bake

Ingredients
Thin-skinned white, Yukon gold, or redskin potatoes (any size will work but roughly 4" is ideal)
One can - cream of mushroom soup (low-sodium or low-fat is okay)
2 cups shredded sharp cheddar cheese

Directions
Select one potato per person (two if the potatoes are small) and then 2-3 for the pot.  Boil 20-30 minutes until the potatoes are tender but not mealy.  A little firmer is better.  Drain.  Cut potatoes into chunks, leaving skins on.  Stir in the cream of mushroom soup.  This should just coat the potatoes.  If cooking more than 8 potatoes, add some from a second can until creamy.  Spread into a 9x13 pan sprayed with Pam and top with shredded cheese.  Bake at 350 degrees for 30 minutes until bubbly.

NOTE: Adjust recipe as needed, using a smaller or second pan.  To keep that all-important cheese-to-potato ratio, try to limit the depth of the potatoes to two inches.

The DELUXE version:
Add a couple of hefty dollops of sour cream to the potato mixture and stir well.  Top the cheese layer with thinly sliced scallions and crumbled bacon.