6-8 medium red potatoes
1/2 c sour cream (can use light)
1/2 c ranch dressing (can use light)
1/4 c bacon, cooked and cubed
2 Tbs minced parsley
1 c shredded cheddar cheese
Cook potatoes until tender; quarter (leaving skins on) and set aside. Combine sour cream, dressing, bacon, parsley and 1 c. cheese. Gently mix with potatoes and put into greased 13 x 9 baking dish. Then top with:
1/2 c shredded cheddar cheese
2 c crushed cornflakes
1/4 c butter, melted.
Toss Dressing together and sprinkle over casserole. Bake at 350 for 40-45 mins.