Ingredients:
Potato Bacon Bomb Sandwich
- 4 potato planks, cut in 1/4" slices
- 2 slices sturdy white bread
- 4 slices sharp cheddar cheese
- Oil spray
- 5 ounces mashed potatoes (recipe follows)
- 5 bacon strips
- 4 oz sour cream and scallion sauce
- Salt and pepper to taste
Mashed Potatoes
- 1 pound red skin Idaho® potatoes, cleaned
- 2 1/2 tablespoons sour cream
- 2 1/2 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- Black pepper to taste
- Hungarian paprika to taste
- 1/3 cup heavy cream
Sour Cream and Scallion Sauce
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 1/2 tablespoon ranch seasoning
- 2 tablespoons scallions, chopped
Directions:
Mashed Potatoes
- Quarter each potato and place into a steam kettle full of water. Bring the water to a boil and cook uncovered over moderately high heat until fork tender. Drain the potatoes and put them into a stand mixer. Let them dry before lightly mashing with the whisk attachment.
- Add the sour cream, butter and seasonings and mash until smooth.
- In a small pan, bring the heavy cream to a simmer. With mixer on low, slowly add to the potatoes until well incorporated.
- Remove from the mixer and cool completely before portioning.
Sour Cream and Scallion Sauce
- Whisk ingredients together in a large mixing bowl until incorporated and smooth. Set aside until assembly.
Sandwich
- On a flat-top grill, toast bread slices. Put 2 slices of Cheddar cheese on each toasted slice. Remove from heat.
- Place a 5 ounce portion of the mashed potatoes on a lightly oiled flat grill and smash flat with a spatula. Cook on both sides until browned and heated through. Remove from heat.
- Cut whole Idaho® Potatoes on a slicer into 1/4" planks. Blanch in hot oil.
- Place 4 potato planks into the fryer basket and fry for 3 minutes until golden brown and crisp. Drain and season with salt and pepper.
- Add the fried potato planks to one half of the sandwich. Place the heated mashed potato portion over the planks.
- Place the bacon slices on the other half of the sandwich.
- Put both halves on a cookie sheet and place under a broiler for 45 seconds or until the cheese is completely melted.
- Ladle Sour Cream & Scallion Sauce over the bacon side of the sandwich. Close sandwich, sauce side up.
- Skewer, cut and plate the sandwich.