Ranch Potato Casserole

• 6 -8 medium red potatoes, scrubbed clean
• 1/2 cup sour cream
• 1/2 cup ranch salad dressing (not dry powder)
• 1/4 cup bacon, fried crisp and crumbled
• 2 tablespoons minced fresh parsley
• 1 cup cheddar cheese
• Topping
• 1/2 cup shredded cheddar cheese
• 2 cups corn flakes, crushed slightly
• 1/4 cup butter, melted

1. Cook the potatoes until tender. I usually bake them in the oven the night before wanting to prepare this dish, but you can also boil them. Quarter the potatoes, leaving the skin on.
2. In a large bowl, whisk together the sour cream, ranch dressing, bacon, parsley, and the 1 cup of cheese. Toss quartered potatoes in dressing mixture and place into a greased 9x13-inch baking pan. Top with the 1/2 cup of the cheese.
3. In a small bowl, combine the corn flakes and butter; sprinkle over the casserole. Bake at 350 degrees for 35-45 minutes.

red potatoes, sour cream, ranch salad dressing, bacon, parsley, cheddar cheese, topping, cheddar cheese, corn flakes, butter

Taken from www.food.com/recipe/ranch-potato-casserole-319066 (may not work)