Wash the red potatoes thoroughly under cold water, cut them into large, bite-sized pieces, and place them in a large pot with salted water. Bring to a boil, then simmer until fork-tender, about 20-25 minutes.

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a medium-sized bowl, mix corn flakes with melted butter until well coated.

Drain the boiled potatoes, return them to the pot, and mix with sour cream, ranch dressing, crumbled bacon, and 1 cup of cheddar cheese. Mash gently until mixed but still chunky.

Transfer the potato mixture into the greased baking dish, leveling it with a spatula.

Sprinkle the remaining cheddar cheese over the potatoes, then add the buttered corn flakes on top.

Bake uncovered for 20-30 minutes until cheese is melted and corn flakes are golden brown.

Let cool for a few minutes before serving warm.