PBLT Spud-Marine Sandwich

Ingredients:

• 4 large Idaho® russet baking potatoes
• 2 teaspoons olive oil
• 1 teaspoon salt
• 16 slices bacon
• 2 cups frozen shredded hashbrowns
• 3 slicing tomatoes
• 8 pieces green leaf lettuce
• ½ cup mayonnaise
• 1 tablespoon spicy chili paste, such as sambal 

Instructions:

1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Wash the Idaho® russet potatoes and slice them lengthwise in half.
4. Place the Idaho® potatoes cut-side up on the sheet pan, drizzle with olive oil, sprinkle with salt, and rub evenly over the surface.
5. Bake for 40–50 minutes, until golden brown and knife-tender.
6. While the Idaho® potatoes bake, cook the bacon until crisp, mix the spicy mayo ingredients together, and slice the tomatoes and lettuce.
7. After the bacon is cooked, prepare the hashbrowns in the skillet according to package directions until deeply golden and crispy.
8. When the Idaho® potatoes are finished, gently scoop out about 1 inch of the interior flesh from each half to create space for fillings.
9. Spread about 1 tablespoon of spicy mayo on the cut side of each potato half.
10. Add ½ cup crispy hashbrowns to the bottom half, top with 4 slices of bacon, followed by tomato and lettuce.
11. Place the remaining potato half on top and serve immediately.