6-8 med. 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 (optional)
1 c. shredded Cheddar cheese

Cook potatoes until tender with skins on - peel and set aside. Combine sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased casserole dish - pour sour cream mixture over potatoes. Gently toss with cheese (1/2 cup).

TOPPING:

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

Combine cornflakes and butter - sprinkle over top. Bake at 350 degrees for 40-45 minutes. Yield: 8 servings.