6 to 8 med. red potatoes
1/2 c. sour cream
1/2 c. prepared ranch dressing
1/4 c. bacon bits or cooked crumbled bacon
2 T. minced parsley
1 c. (4 oz.) shredded Cheddar cheese
TOPPING:
1/2 c. (2 oz.) shredded Cheddar cheese
2 c. lightly-crushed corn flakes
1/4 c. melted butter
Cook potatoes until tender; quartered and set aside. Combine sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in greased 9×13-inch pan. Pour sour cream over potatoes and gently toss. Top with topping. Bake at 350° for 40 to 45 minutes.
Carole Brule