Combine potatoes, soup, sour cream, and butter in a large bowl; mix well. Add 1 cup of the cheese and mix again. Pour potato mixture into a greased 9 x 13 pan. Bake at 350 degrees for 30 minutes. Remove from oven, top with remaining cheese and crushed crackers. Return to oven for another 10 minutes or until cheese is melted and cracker "crust" is slightly browned.
1-2 cups Medium Chunky Salsa (I used Garden Gourmet)
Place avacado in a large bowl and toss lightly in the juice of one fresh squeezed lemon. Add the beans and half of the salsa and toss lightly. Continue adding salsa until salad is well-coated but not drowning! Cover and refrigerate until ready to serve.