From: Sojourner Café, Santa Barbara, CA.
Yield: 1 serving.
1 Idaho® potato, 70 count
5 slices slab bacon
1 cup canola oil
2-3 tomato slices
1 iceberg lettuce leaf
2 tsp. mayonnaise (more if desired)
In a preheated 400°F oven, bake potato for 45 minutes (slightly under-done). Set aside. Cut top of potato horizontally ½" thick. Do the same with bottom of the potato. (Save middle for other menu items.)
In frying pan, cook 5 slices bacon until crispy. Put on paper towel to soak up excess fat. Set aside.
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. Place potato slices, skin-down, on working surface. Put mayonnaise on one slice. Add sliced tomato, bacon, lettuce and other potato slice. Carefully slice in half with serrated knife.
