10 half baked potatoes (6 minutes in microwave per 3 potatoes)

CHEESY SAUCE:

1 cup evaporated milk
2 (10 oz. ea.) cans cheddar cheese soup
small amount of chopped green pepper, to taste (optional)
real bacon bits, to taste
1 medium onion, minced
sliced olives for top

Cut potatoes into bite size cubes. Layer half of the potatoes in Crock-Pot. Pour in half of the cheesy sauce mixture over potatoes. Put in the remaining cubed potatoes. Pour in the remaining cheesy sauce mixture. Top all of this with sliced olives (enough suitable to your taste). Cook on lowest setting for approximately 6 hours. stirring occasionally.

Note: I have substituted 1 pound of Velveeta cheese in place of the cheddar cheese soup in the past with success.

Submitted by: Beth Warner