6 to 8 medium red potatoes
1/2 c. sour cream
1/2 c. prepared Ranch salad dressing
1/4 c. bacon bits or cooked and crumbled bacon
2 tbsp. minced parsley
1 c. (4 oz.) Cheddar cheese, shredded

Topping:

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

Cook potatoes until tender. Quarter (leaving skins on) and set aside. Combine sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes on greased 9 x 13-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°F for 40 to 45 minutes.

Makes 8 servings.