BLT Loaded Potatoes with Lentils
Sour Cream Dressing
Cooking time
35 minutes
Servings
4
Calories
650 /serving
Who doesn’t like bacon, lettuce and tomato in a sandwich? It’s even more fun to drop this classic combo over hot potatoes, mix in warm lentils for extra protein and dollop the whole shebang with scallion sour cream. Let ‘em have at it!
We will send you:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 1 Head of curly leaf lettuce
- 140g Cherry tomatoes
- 2 Scallions
- 900g Potatoes
- 540ml Lentils (canned)
- 86ml Sour cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
29 g
Saturated Fat
11 g
Sodium
970 mg
Total Carb
76 g
Sugars
8 g
Protein
24 g
Fibre
13 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into 1-inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 20 min., until browned and tender.
- Roast an additional 5 min., if more crispiness is desired.
Cook the bacon
- Meanwhile, roughly chop the bacon.
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the bacon* and cook, stirring occasionally, 5 to 7 min., until rendered and crispy.
- Transfer ¾ of the bacon to a paper towel-lined plate and discard ½ the drippings.
- Reserve the pan with the remaining bacon and drippings.
Mise en place
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Drain and rinse the lentils.
- Halve the tomatoes.
- Separate the lettuce leaves; tear the leaves.
Warm the lentils
- Heat the reserved pan on medium-high.
- Add the lentils, remaining spices, 2 tbsp water and S&P.
- Cook, stirring often, 2 to 3 min., until warmed through.
Make the sour cream dressing
- In a small bowl, combine the sour cream, white bottoms of the scallions, 2 tbsp water and S&P.
Plate your dish
- Divide the lettuce between your bowls.
- Top with the potatoes and lentils.
- Drizzle with the sour cream dressing.
- Garnish with the tomatoes, bacon and green tops of the scallions. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
