6 med. red potatoes (2 to 2 1/2 lbs.)
1/2 c. sour cream
1/2 c. prepared Ranch Style dressing
1/4 c. cooked crumbled bacon
2 tbsp. minced fresh parsley
1 c. shredded cheddar cheese

TOPPING:

1/2 c. cheese
1/4 c. melted butter
2 c. slightly crushed corn flakes

Cook potatoes until tender. Leave skins on and quarter potatoes. Set aside. Combine sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in greased 9 x 13 inch baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup cheese. Combine corn flakes and butter. Sprinkle over casserole. Bake at 350 degrees for 40 to 45 minutes.