As a high volume independent restaurant, I’ve got Idaho baked potatoes on the menu already, plain or loaded with the traditional sour cream, butter, and chives. Any thoughts on an ingredient I could add to get a little higher check overage?

Three words… Bacon, Bacon, Bacon! According to the latest Datassential report Bacon appears on 70.7% of all menus surveyed at 3,438 concepts and even with all that existing popularity, it has grown 3.9% in four years. Applewood Bacon mentions on menus is up 28.6% during the same time period. And the terminology “smoked” is hot too, with a menu penetration of 17.6% of all menus. While chains list Smoked Bacon on 30.5% of menus, Independents only call it out 15.0% of the time. It’s already pre-sold to your customers! Pepper Bacon is only on 6.8% of Chain menus, and 1.4% of Independents, so there is more opportunity to try this as a new ingredient too.

Check out some of the more creative uses of bacon with potatoes from Food Bloggers and Chefs:

https://idahopotato.com/recipes/loaded-idaho-potato-bisque

https://idahopotato.com/recipes/idaho-potato-bacon-wrapped-bowls

https://idahopotato.com/recipes/twice-baked-potatoes-with-bacon

https://idahopotato.com/recipes/loaded-baked-idaho-potato-skins

https://idahopotato.com/recipes/patatas-rescoldos

https://idahopotato.com/recipes/boston-chops-poutine-loaded-potato

https://idahopotato.com/recipes/bacon-cheese-burger-twice-baked-idaho-potatoes