Hot Potato Salad

• 1 pound processed cheese (such as Velveeta)
• 8 baking potatoes (about 4 lb.)
• 1 1/2 cups mayonnaise
• 1 cup half-and-half
• 1/2 cup chopped yellow onion
• 1 cup sliced pimiento-stuffed Spanish olives
• Vegetable cooking spray
• 6 bacon slices, cut into 2-inch pieces

1. Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.
2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.
3. Preheat oven to 325u0b0. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.
4. Bake at 325u0b0 for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

cheese, baking potatoes, mayonnaise, yellow onion, spanish, vegetable cooking spray, bacon

Taken from www.myrecipes.com/recipe/hot-potato-salad (may not work)