Ranch Potato Casserole

We love these taters, but they are not on the low calorie list. Be warned, delicious and dairy. All about the dairy. I should have shared this recipe when I had the June is Dairy Month Series. Now, I've thought of it, made it and have to share it. You don't have to wait until June. Try these and you'll thank me.

Ranch Potato Casserole


6-8 medium red potatoes
1/2 c. sour cream
1/2 c. ranch dressing
1/4 c. bacon, fried and crumbled-Get real and buy *facon from Costco! Cut with a scissors and nuke it.

2 T. parsley- I use some dried chives too.
1 c. shredded cheddar cheese

Cook the potatoes until tender, quarter them, leaving skins on: set aside.

Combine the other ingredients and gently mix and top.

Topping:
1/2 c. shredded cheddar cheese
2 c. slightly crushed corn flakes ( I use a ziploc bag and and my hand)

1/4 c. butter-melted
Combine the corn flakes and butter and sprinkle over cheese on casserole. Bake at 350 degreee for 45 minutes. Can be made a day ahead and baked just before serving.

I make a recipe and a half because I have a lot of hungry guys and they like leftovers. I just make one recipe of the topping.

These potatoes are a favorite served with grilled flank steak, caesar salad and roasted asparagus. Tastes like summer!

*Reminder- facon is the kirkland brand bacon that is precooked. My guys call it facon because they don't consider it to be real bacon unless I have slaved over a hot stove and made a big ol' greasy mess. Please don't call me or my sisters, from Costco and yell into your phone, "what's facon?" Think about how that sounds. I only mention this because it's happened.