Baked Fourth of July Salad
1 (28 ounce) package O’Brien potatoes
1 tablespoon olive oil
8 ounce package of shredded cheddar cheese
1/2 cup mayonnaise
1 teaspoon mustard
1/3 cup bacon, cooked and crumbled
Place the oil in a large skillet over medium high heat. Heat until oil is hot. Add potatoes. Cook until lightly brown on both sides about 15 minutes. Remove from heat. Preheat oven to 375 degrees. Lightly grease a large rectangle baking dish with butter. Place the potatoes, 1/2 the bag of cheese, the mayonnaise and mustard into a large mixing bowl. Add the bacon and stir until mixed together well. Place in the prepared baking dish. Top with the other 1/2 bag of cheese. Bake 30 minutes or until cheese is completely melted.