Hot Baked Potato Caesar Salad #SP5

• 6 slices pepper bacon, cut in 1/2-inch pieces
• 1 (20 ounce) package Simply Potatoes Rosemary & Garlic Red Potato Wedges
• 3 heads romaine lettuce hearts, cut in half lengthwise
• 34 cup refrigerated creamy caesar salad dressing, divided (such as Kens)
• 1 12 cups grape tomatoes or 1 12 cups halved cherry tomatoes

1. Heat oven to 425.
2. In 12-inch nonstick skillet cook bacon over medium heat until crisp.
3. Remove bacon to paper towels to drain, reserving 2 tablespoons drippings.
4. In large bowl, combine Simply Potatoes Wedges and 2 tablespoons bacon drippings; stir to coat potatoes.
5. Spray bottom of 15 x 10-inch baking pan with cooking spray.
6. Spread potatoes in single layer in pan.
7. Bake 20 to 25 minutes, turning once or twice, until potatoes are tender and golden brown.
8. Meanwhile, heat stovetop grill pan over medium-high heat; spray with cooking spray.
9. Brush cut sides of lettuce lightly with dressing.
10. Place lettuce on grill pan, cut side down.
11. Cook until light grill marks appear, 1 to 2 minutes.
12. Arrange lettuce on 6 dinner plates grilled side up.
13. Top with potatoes, tomatoes, and bacon; drizzle with remaining dressing.

pepper bacon, potatoes, hearts, caesar salad dressing, grape tomatoes

Taken from www.food.com/recipe/hot-baked-potato-caesar-salad-sp5-515148 (may not work)