6-8 med. red potatoes
1/2 c. sour cream
1/2 c. Ranch style dressing
1/4 c. bacon bits or crumbled bacon
2 tbsp. fresh parsley, minced
1 c. (4 oz.) shredded Cheddar cheese

TOPPING:

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

Cook the potatoes until tender (quarter leaving skins on). Set aside.

Combine sour cream, dressing, bacon, parsley and 1 cup of cheese. Place potatoes in greased 13 x 9 inch baking dish. Pour sour cream mixture over potatoes. Gently toss. Top with 1/2 cup of cheese. Combine corn flakes and butter; sprinkle over casserole. Bake at 350 degrees for 40-45 minutes.