cook potatoes untill tender. Quarter, leaving skin on and set aside. Combine sourcream, dressing, becon and 1 cup cheese. Place potatoes in a greased 9x13 baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup cheese; combine corn flakes and butter. Sprinkle over casserole. Bake at 350 for 40 minutes.
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