- 2 pounds medium red potatoes
- 2/3 cup sour cream
- 2/3 cup creamy Ranch salad dressing
- 6 slices bacon (optional)
- 3 tablespoons chopped fresh parsley
- 3/4 cup shredded Cheddar cheese
- 1/2 cup butter, melted
- 3/4 cup shredded Cheddar cheese
- 3 cups crushed cornflakes cereal
- Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until fork tender, about 15 minutes. Drain, and cut into chunks, leaving the skins on.
- Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, fry the bacon in a large skillet until browned and crisp. Drain, and set aside.
- Place the potatoes in a greased 9x13 inch baking dish. In a medium bowl, stir together the sour cream, Ranch dressing, parsley, and 3/4 cup Cheddar cheese. Crumble in the bacon and stir. Pour over the potatoes in the baking dish. In a another bowl, mix together the cornflake crumbs, melted butter and remaining cheese. Sprinkle evenly over the top of the casserole.
- Bake for 40 to 45 minutes in the preheated oven, or until the top of the casserole is browned and crisp.
04/01/2018
recipepes.com
Farmer's Ranch Potatoes, recipe
PT15M
PT1H
5
455 calories
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