Bacon & Pea Stuffed Potato

4-6oz baking potatoes
2 Tbsp unsalted butter
salt and pepper
1/2 cup milk
1/2 lb bacon, cooked until crisp, crumbled
1 1/2 cups frozen peas, thawed
2 cups grated cheddar

Preheat oven to 450°F. Scrub potatoes, dry well and pierce several times with a fork. Microwave for 4 minutes on high. Turn potatoes over and cook for 4 more minutes. Turn again, cook on low for 2 minutes, turn and cook another 2 minutes. Transfer potatoes to a work surface and cover with a bowl. Let sit for 5 minutes.

Slice a 1/4-inch "lid" off top of each potato; discard. With a small spoon scoop out flesh, leaving a shell with a 1/4-inch "wall" of flesh.

Mix scooped-out potato with butter, salt, pepper and milk in a large bowl. Mash with a fork until blended (mixture should be chunky). Stir in bacon, peas and 1 cup cheese. Fill potato skins with equal amounts of potato mixture. Top with remaining cheese and bake until cheese has melted and filling is warmed, about 10 minutes.

*Check bacon ingredients for garlic, onion and celery seed seasoning

Montana Panini

1 small avocado, pitted, peeled and mashed
        mixed with garlic salt and fresh cilantro to taste


2 slices sourdough bread, 1/2 inch thick
1 tablespoons butter 
        thinly sliced cooked turkey 
2 or 3 slices turkey bacon, crisply cooked and broken in half
1 tomato , sliced (or substitute with lettuce if you dislike tomato)
1 slice cheese


Spread 1 side of each bread slice with butter. On work surface, place bread slice butter side down; top with turkey, bacon, tomato, cheese and avocado. Top with remaining bread slice, butter sides up.
In 12-inch skillet, place sandwich. Cover and cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

*Has tomato, garlic and onion listed or in in guacamole; check bacon and bread ingredients
**Can be altered to not have garlic and onion by omitting

Egg Salad Sandwich

Fried Egg, Bacon, Toast.  

Done.

*Check bacon ingredients for garlic and onion and celery seasoning ingredients

BLT Wraps

8 slices of bacon, crisply cooked and crumbled
2 cups bite-size pieces of lettuce
diced tomatoes
1 1/2 cups shredded cheddar cheese (6 oz.)
1/3 cup mayonnaise
6 flour tortillas

Toss all first 4 ingredients together. Divide the bacon mixture into each tortilla and roll into wraps. 

*Has tomatoes listed, garlic and onion in mayo, look for celery seasoning in the bacon
**Can be altered to not have garlic and onion by omitting mayo