*Guess my potatoes were smaller than theirs - about 14 for me. 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 of cheese.

Lou's notes: I did not have the Sargento Light cheese, so I used regular mild Cheddar cheese. Also, I did not have turkey bacon so I used regular.

I thought the ratio of mix to potatoes was a bit off . Next time, I will use more potatoes.

I let the potatoes cool a bit before I added them so as not to melt the cheese. Served the salad at room temperature. The next day, I had it cold, and it was good that way, too. This is a very tasty dish. Clearly, there has been an effort to reduce the fat, but no caloric nor fat information was given.