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

TOPPING:

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

Cook the potatoes until tender; quarter (leaving skins on, if desired) and set aside. Combine sour cream, dressing, bacon, parsley and 1 cup of cheese. Place potatoes in a greased 13 x 9 inch baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over casserole. Bake at 350 degrees for 40-45 minutes.