BLT on Potato Strings
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 395.4
- Total Fat: 27.5 g
- Cholesterol: 39.0 mg
- Sodium: 206.1 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 4.2 g
- Protein: 8.2 g
View full nutritional breakdown of BLT on Potato Strings calories by ingredient
Introduction
This was inspired by Wendy's BBQ pulled pork French fries. Why not use potatoes as a gluten-free base for open-faced sandwiches? Made this for Sunday dinner and it was a hit with all three generations! This was inspired by Wendy's BBQ pulled pork French fries. Why not use potatoes as a gluten-free base for open-faced sandwiches? Made this for Sunday dinner and it was a hit with all three generations!Number of Servings: 6
Ingredients
-
2 white potatoes
2 sweet potatoes
2 turnips
6 T. Olive oil
1 t. Salt
6 bacon strips
2 tomatoes, diced
1 head lettuce, shredded
2 c. Sour cream
Tips
1. Prevent potatoes from turning brown by dropping them in a bowl of water after peeling them.
2. Line baking sheets with parchment paper or aluminum foil for a quick clean-up.
3. I normally cook for 2 people, so I make 4 "for later containers" while I dish up 2 dinners. It helps us with portion size, and we look forward to a great lunch for the next couple of days.
Directions
1. Place bacon strips on a rack inside a baking dish and cook at 425 until crisp (depends on thickness of bacon)
2. Peel potatoes and turnips.
3. Cut potatoes and turnips into French fry sizes, or shreds (personal preference).
4. Toss olive oil and salt with potatoes and turnips.
5. Roast 10-20 minutes until tender (shreds cook faster than thick French fries)
6. Cut bacon into small dices.
7. Divide roasted vegetables between 6 plates.
8. Top roasted vegetables with lettuce, tomatoes, bacon and sour cream.
Serving Size: 6 dinner sized servings
2. Peel potatoes and turnips.
3. Cut potatoes and turnips into French fry sizes, or shreds (personal preference).
4. Toss olive oil and salt with potatoes and turnips.
5. Roast 10-20 minutes until tender (shreds cook faster than thick French fries)
6. Cut bacon into small dices.
7. Divide roasted vegetables between 6 plates.
8. Top roasted vegetables with lettuce, tomatoes, bacon and sour cream.
Serving Size: 6 dinner sized servings