Donna's Hot Potato Salad

This "loaded baked potato" dish (courtesy of a former coworker's wife) gets consistent raves at pitch-ins. I've found that it also works well as a slow cooker recipe; just place everything in the stoneware insert, and then cook on High 3 to 4 hours, stirring twice. (Note that you give up the nicely browned top with the slow cooker method.)

4 lb. red potatoes (about 10 to 12), unpeeled
1 lb. Velveeta cheese, cubed
1 large onion, chopped
8 oz. mayonnaise
1 jar real bacon bits
Salt and pepper to taste

Preheat oven to 350. Wash potatoes well and place in a large pot; fill with enough water to cover by 3". Bring to a boil and simmer until potatoes are barely tender (leave firm because they will continue to cook in the oven). Cool potatoes until easy to handle, and then cut into 1" cubes.

In a large bowl, combine potatoes, cheese, mayonnaise, bacon bits, and salt and pepper to taste. Bake 1 hour until golden brown.