Jerry's Hot Potato Salad

5 lbs. Russet potatoes

1 lb. Velveeta cheese (cubed)

1 32 oz. jar of Hellmann’s mayonnaise

1 cup sliced black olives

1 lb. bacon

Salt & pepper

Cook the potatoes (leave whole and do not peel) in a large covered stock pot of boiling water until almost fork tender (approx. 15-20 minutes). Be careful not to over cook or you will lose desired texture (plus potatoes will receive additional cooking time in the oven).   Drain well, and set aside to cool. 

In a large skillet cook bacon over medium heat until crisp.  Remove bacon to paper towel lined plate, and dispose of all but 2 tablespoons of the bacon grease from the skillet.   

Preheat oven to 350 degrees.  Take slightly cooled potatoes and peel off their skins (quickest way is by using your hands).    Cut potatoes into large cubes and place into a large mixing bowl.  Take reserved bacon and coarsely chop.   Add bacon and reserved grease, cheese, olives and mayonnaise to bowl.  Using your hands mix to incorporate. Spoon the mixture into a 13-by-9-by-2-inch glass baking dish, and then place into the preheated oven.  Bake covered for 30 minutes, remove cover stir and return back to oven.  Cook an additional 15 minutes.  Remove baking dish from oven, season to taste, and serve.