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 10 pieces of thick cut bacon (crumbled)
 1 ½ qts chopped red or white potatoes
 1 Witten’s hot wax or jalapeno pepper (with seeds removed)
 6 oz cream cheese
  cup real mayonnaise
 1 cup chopped Witten's red tomatoes
 1 cup fresh romaine lettuce
1

Crisp 10 pieces of bacon in a pan to be crumbled and set aside.

2

Use some of the remaining grease in the pan to fry the chopped potatoes and hot pepper, cook covered on low heat. Salt and pepper to taste.

3

Once potatoes are soft and smaller chunks are beginning to disintegrate, remove from heat and add to large mixing bowl.

4

Add 6 oz. softened cream cheese, ⅔ c. real mayonnaise, chopped fresh tomatoes and romaine lettuce. Carefully mix with a spatula or large spoon until ingredients are thoroughly mixed.

5

Add mixture to medium baking pan and sprinkle an even layer of bacon on the top.

6

Bake at 350℉ for 15 minutes and serve.

Ingredients

 10 pieces of thick cut bacon (crumbled)
 1 ½ qts chopped red or white potatoes
 1 Witten’s hot wax or jalapeno pepper (with seeds removed)
 6 oz cream cheese
  cup real mayonnaise
 1 cup chopped Witten's red tomatoes
 1 cup fresh romaine lettuce

Directions

1

Crisp 10 pieces of bacon in a pan to be crumbled and set aside.

2

Use some of the remaining grease in the pan to fry the chopped potatoes and hot pepper, cook covered on low heat. Salt and pepper to taste.

3

Once potatoes are soft and smaller chunks are beginning to disintegrate, remove from heat and add to large mixing bowl.

4

Add 6 oz. softened cream cheese, ⅔ c. real mayonnaise, chopped fresh tomatoes and romaine lettuce. Carefully mix with a spatula or large spoon until ingredients are thoroughly mixed.

5

Add mixture to medium baking pan and sprinkle an even layer of bacon on the top.

6

Bake at 350℉ for 15 minutes and serve.

BLT Potato Bake