Baked Potato Salad - cooking recipe

Ingredients

7 medium red potatoes, about 3 pounds
2 cups light cheddar cheese
8 ounces fat free ranch dressing
1 tablespoon prepared mustard
6 green onions, chopped
1 medium red bell pepper, chopped
2 slices bacon, 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 potatoes, tossing gently.
Sprinkle with bacon and remaining 1/2 cup cheese.