Ranch Potato Casserole

6 to 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 one cup cheese. Place potatoes in a greased 9x13-inch baking 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 to 20 minutes or until cheese is melted through.