Baked Potato Salad

Going to try this one out this weekend when we have a BBQ! Will post YUM Factor later!
3.5 yums
I am not a mayo person, so this was a good option for BBQ food. I would use a bit more ranch next time, and salt and pepper to taste. It was definatly better when warmed slightly giving it a baked potato taste.

8 to 10 servings

Ingredients
7 medium-size red potatoes (about 3 pounds)
2 cups (8 ounces) SARGENTO Light Fancy Shredded Mild Cheddar Cheese
1 (8-ounce) bottle fat-free Ranch-style dressing
1 tablespoon prepared mustard
6 green onions, chopped
1 medium-size red bell pepper, chopped
2 turkey bacon slices, cooked and crumbled
Preparation
Coat potatoes with vegetable cooking spray; pierce several times with a fork.
Bake at 400° for 45 minutes or until tender. Cool and cut into 1-inch cubes.
Combine 1 1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup cheese.

Southern Living, SEPTEMBER 1997