6 to 8 med. red potatoes
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
1 c. (4 oz.) Cheddar cheese, shredded

TOPPING:

1/2 c. Cheddar cheese, shredded
2 c. Corn Flakes, slightly crushed
1/4 c. butter, melted

Cook the potatoes until tender; quarter (leaving skins on, if desired) and set aside. Combine sour cream, dressing, bacon, parsley and 1 cup of cheese. Place potatoes in a greased 13 x 9 inch baking dish. Pour sour 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 to 45 minutes.