Baked Potato Salad

7 medium-size red potatoes (about 3 pounds)
2 cups (8 ounces) 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

Coat potatoes with vegetable cooking spray; pierce several times with a fork.
Bake at 400 degrees 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.

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