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BLT Potato Bake

 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

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


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.


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


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.


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


Bake at 350℉ for 15 minutes and serve.