Bacon, Lettuce, Tomato and Idaho® Potato Sandwich


  • 1 Idaho® potato (70 count)
  • 5 slices of slab bacon
  • 1 cup Canola oil
  • 2-3 tomato slices
  • 1 iceberg lettuce leaf
  • 2 teaspoons mayonnaise (more if desired)


  1. In a pre-heated 400°F oven, bake potato for 45 minutes (Slightly under done). Set aside. Take potato and cut top of potato, horizontally 1/2 inch thick. Do the same with the bottom of the potato. (Save middle for other menu items).
  2. In frying pan, cook 5 slices of bacon until crispy. Put on paper towel to soak up excess fat. Set aside.
  3. In frying pan, heat 1 cup Canola oil until approximately 375°F. Quickly fry the potato top and bottom turning once until browned. Place on paper towel to soak up excess oil.
  4. Place potato slices, skin down, on working surface. Put mayonnaise on one slice. Add sliced tomato, bacon, lettuce and other potato slice.
  5. Carefully slice in half with serrated knife.
  6. Serve with favorite side salad.
  7. Quick and easy twist on the retro classic!! You can also offer avocado or a meat alternative or all vegetable for vegetarians.
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Yield: one sandwich

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