5 pounds russet potatoes 1 pound Velveeta cheese (do not substitute another cheese) 5 slices cooked, crisp bacon, crumbled 2 cups mayonnaise
Preheat oven to 400 degrees F. Grease a 9-by-13-inch baking pan.
Wash and dry potatoes; poke with a fork on all sides. Bake 45 minutes, or until tender.
When potatoes are cool enough to handle, dice into 3/4-inch cubes. Skins may be left on, if desired.
Cut the Velveeta cheese into small cubes.
In a large bowl combine the potatoes, Velveeta and bacon bits. Add enough mayonnaise to coat them thoroughly, and mix well. Transfer mixture to the prepared baking dish and bake 45 minutes to 1 hour, or until brown and crisp on top.