6 to 8 med. red potatoes (2 - 2 1/2 lbs.)
1/2 c. sour cream
1/2 c. prepared Ranch dressing
1/4 c. cooked crumbled bacon
2 tbsp. minced fresh parsley
1 c. (4 oz.) shredded Cheddar cheese

TOPPING:

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

Cook the potatoes until tender; quarter (leaving skins of if desired) and set aside.

Combine sour cream, dressing, parsley, bacon and 1 cup of Cheddar cheese. Place potatoes in a greased 13x9 inch baking dish. Pour sauce cream mixture over potatoes and 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. Yield: 8 servings.