This was a yummy recipe. Reminded me of my brother-in-law's Party Potatoes recipe but a little more plain. Also, it does not re-heat as well as party potatoes. I think it's the cornflakes. They just lose their crunchi-ness.
- 6-8 medium red potatoes (about 2 - 2.5 lbs), peeled and cut into bite-sized pieces
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1/4 cup bacon bits
- 2 Tbsp minced fresh parlsey
- 1 cup (4 oz) shredded cheddar cheese
Topping
- 1/2 cup (2 oz) shredded cheddar cheese
- 2 cups coarsely crushed cornflakes
- 1/4 cup butter, melted
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-20 minutes. Drain.
Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13 x 9 inch baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350 degrees for 40-45 minutes.
Serves 8
Prep Time: 30 minutes
Total Time: 1 hour, 10 minutes
Recipe from Taste of Home
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