2 russet potato
1 avocado sliced
1 tablespoon extra virgin olive oil
1 12 oz package of peppercorn bacon
1 head lettuce (Boston lettuce)
2 ripe tomatoes sliced
For the yogurt sauce:
Otria® Greek Yogurt Veggie Dip – Cucumber Dill Feta
Preheat oven to 350 degrees
Slice potatoes in about 1/4 inch slices. Toss with olive oil, salt and pepper. Lay the potatoes flat on the cookie sheet without overlapping. Bake about 20 minutes. Turn each potato and cook for 10 more minutes until browned on each side.
While the potatoes are cooking you can cook the bacon on a baking pan at the same oven temperature for about 15 minutes. Once bacon is cooked and cooled cut each strip in half.
To assemble the sandwich: Spread Greek Yogurt Veggie Dip on two potatoes. Stack one potato with 3-4 pieces of sliced bacon, lettuce, tomato and avocado. Top with the other potato and secure with a toothpick. Enjoy!