Baked Potato Salad

8 medium red potatoes, sliced

1/2 pound sliced bacon

1 pound shredded cheddar

1/2 onion, chopped

1/2 cup mayonnaise

1/2 cup sour cream

3/4 cup ranch dressing

salt and pepper to taste

1/4 cup black olives, sliced - optional

1.  Preheat oven to 325 Degrees F.  Butter a 9 x 13 inch baking dish.

2.  Put sliced potatoes into a large pot and fill with enough water to cover.  Bring to a boil and cook until tender but still firm, about 10 minutes.  Drain and set aside.

3.  At the same time, place bacon in a large deep skillet.  Cook over medium-high heat until evenly browned.  Remove to paper towels and drain.

4.  In a large bowl, stir together the potatoes, cheese, onion, mayo, sour cream, ranch dressing, salt and pepper.

5.  Spoon into prepared baking dish.  Crumble bacon over the top and sprinkle with olives.

6.  Bake for 1 hour in the preheated oven, until golden brown.

Recipe from Kris.