6-8 med. red potatoes (2 1/2 lbs.)
1/2 c. sour cream
1/2 c. prepared ranch-style dressing
1/4 c. bacon bits (crumbled fried bacon)
2 tbsp. fresh parsley (optional)
1 c. (4 oz.) shredded cheddar cheese

TOPPING:

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

Cook potatoes until tender. Quarter (leaving skins on optional) and set aside. Combine sour cream, dressing, bacon, parsley, and 1 cup of cheese.

Place potatoes in a greased 13x9 baking dish. Pour sour cream mix over potatoes and gently toss. Top with 1/2 cup cheese. Combine corn flakes and butter; sprinkle over casserole. Bake at 350 degrees for 40-45 minutes. Yield 8 servings.