Ingredients
| 1 | (12-ounce) package JENNIE-O® Turkey Bacon, chopped and divided (reserve 1/4 cup for topping) |
| 2 | pounds Yukon gold potatoes, peeled, diced, and cooked in boiling salted water until tender; drain |
| ⅓ | minced red onions |
| 1 | tablespoon minced garlic |
| 3 | tablespoons olive oil |
| 16 | ounces WHOLLY® guacamole dip |
| 1 | tablespoon fresh lime juice |
| 1 | tablespoon minced jalapeno |
| 2 | tablespoons finely chopped cilantro |
| salt and freshly ground pepper, if desired |
Directions
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, jalapeno and cilantro; toss well to combine.
Add salt and pepper, if desired.
Cover and refrigerate 1 hour before serving.
Top with remaining 1/4 cup bacon.