Ingredients

• 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

Directions

1. 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.
3. Grate cheese, using large holes of a box grater.
4. Preheat oven to 325°.
5. Whisk together mayonnaise and half-and-half in a large bowl.
6. Stir in onion, olives, potatoes, and cheese until blended.
7. Add salt and pepper to taste.
8. Spoon into a 13- x 9-inch baking dish coated with cooking spray.
9. Top with bacon pieces.
10. Bake at 325°F for 25 minutes.
11. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp.
12. Let stand 5 minutes.

Notes