1 Hour 10 Minutes
(12-ounce) package JENNIE-O® Turkey Bacon, chopped and divided (reserve 0.25 cup for topping)
pounds Yukon gold potatoes, peeled, diced, and cooked in boiling salted water until tender; drain
cup minced red onions
tablespoon minced garlic
tablespoons olive oil
ounces WHOLLY® guacamole dip
tablespoon fresh lime juice
tablespoon minced jalapeño
tablespoon finely chopped cilantro
salt and freshly ground pepper, if desired
Preheat a nonstick skillet or electric griddle over medium heat (375°F.).
Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. Set aside.
In large bowl, combine potatoes, onion and garlic. Add olive oil; toss to coat.
Add guacamole dip, turkey bacon, lime juice, jalapeño and cilantro; toss well to combine.
Add salt and pepper, if desired.
Cover and refrigerate 1 hour before serving.
Top with remaining ¼ cup bacon.