Baked Potato "Salad"

Baked Potato Salad

8 baking potatoes
1/2 lb. bacon
1 lb. shredded American cheese
1/2 onion, chopped
1 c. mayonnaise
salt and pepper to taste

Butter the bottom of a 9×13 baking pan. On the stove, bring a large pot of water to boil, add salt before it boils. Put the potatoes into the pot and cook them for about 15 minutes, until they are tender but still a bit firm. Drain them, allow to cool and then slice them about 1/2-1″ thick. Then quarter them.

Cook bacon as desired until lightly brown. (I say as desired because some prefer cooking their bacon in the oven (we do) and some prefer the stove top.) Remove cooked bacon, drain on paper towels, chop and then set aside.

In a large bowl, combine the potatoes, shredded cheese except 3/4 c. or so, onions, mayonnaise and salt and pepper. Mix everything well and then pour it into your buttered baking pan. Top with the bacon and 3/4 c. cheese, and bake at 325 degrees for 40-50 minutes. Sometimes I add the cheese 20 minutes before it is ready to come out of the oven. Serve and enjoy!