6 to 8 med. red potatoes (2 to 2 1/2 lbs.)
1/2 c. sour cream
1/2 c. prepared ranch-style dressing
1/4 c. bacon, cooked & crumbled
2 tbsp. fresh parsley, minced
1 c. Cheddar cheese, shredded

TOPPING:

1/2 c. (2 oz.) Cheddar cheese, shredded
2 c. cornflakes, slightly crushed
1/4 c. butter, melted

Quarter and cook potatoes; set aside. Combine sour cream, dressing, bacon, parsley and 1 cup of cheese. Pour over potatoes and pour all into 13 x 9-inch baking dish. Top with 1/2 cup of cheese. Combine cornflakes and butter. Sprinkle over casserole. Bake at 350 degrees for 40 to 45 minutes. Makes 8 servings.