Hot Potato Salad

1 pound cheddar cheese 8 baking potatoes (about 4 pounds) 1 ½ cups mayonnaise 1 cup half-and-half ½ cup chopped yellow onion 1 cup sliced pimiento-stuffed Spanish olives Vegetable cooking spray 6 bacon slices, cut into 2-inch pieces Salt Freshly ground pepper

Cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely. Peel potatoes, and cut into 1-inch cubes. Grate cheese, using large holes of a box grater. Preheat oven to 325°. 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. Bake at 325°F for 25 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.