|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|
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.