6 – 8 medium red potatoes
1/2 c. prepared ranch dressing
2 T. minced parsley
2 c. corn flakes, crushed
1/4 c. butter, melted
1/2 c. sour cream
1/4 c. bacon bits
1 1/2 c. shredded cheese, divided
Cook potatoes until tender. Quarter leaving skins on; set aside. In a small mixing bowl, combine sour cream, ranch dressing, bacon, parsley and 1 c. cheese. Place potatoes in a greased 13 x 9 pan. Pour sour cream mixture over potatoes; gently toss. Top with remaining cheese. Combine cornflakes and butter; sprinkle over casserole. Bake at 350 for 15 – 20 minutes or until cheese is melted through.