BLT & Avocado Potato Bites

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 BLT & Avocado Potato Bites

This updated twist on a BLT uses roasted potato slices as the “bread” with a creamy avocado topping, and bacon, lettuce, and tomato. Use purple or red baby or new potatoes for added color and vitamin C, which helps makes this dish an excellent source of Vitamin C per serving. To save time, use commercial bacon bits and microwave the potato slices for 5 minutes instead of roasting.


Serves: 2
  baby potatoes (3/4” in diameter each)
1/4    ripe Fresh California Avocado, halved, seeded and peeled
  leaves butter lettuce
  cherry tomatoes, quartered
Tbsp.  bacon bits

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat oven or toaster oven to 450 degrees F.
  2. Spray baking sheet with nonstick cooking spray.
  3. Slice potatoes into 4 slices per potato. Spread potato slices on baking sheet and bake for 10 minutes or until golden.
  4. Mash avocado and spread on slightly cooled potato slices.
  5. Top each with torn lettuce and one-quarter cherry tomato.
  6. Sprinkle bacon bits on top.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2014, Katie Ferraro, MPH, RD, CDE


Calories 90; Total Fat 3 g (Sat 0.5 g, Trans 0 g, Poly 0 g, Mono 1 g); Cholesterol <5 mg; Sodium 50 mg; Potassium 460 mg; Total Carbohydrates 13 g; Dietary Fiber 2 g; Total Sugars 2 g; Protein 3 g; Vitamin A 189 IU; Vitamin C 19 mg; Calcium 13 mg; Iron 1 mg; Vitamin D 0 IU; Folate 32; Omega 3 Fatty Acid 0.03 g

% Daily Value*: Total Fat 5%; Vitamin A 4%; Vitamin C 30%; Calcium 0%; Iron 4%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Katie Ferraro

Katie Ferraro, MPH, RDN, CDE is a Registered Dietitian and diabetes educator specializing in child and family nutrition. She is a media spokesperson and an assistant clinical professor of nutrition at the University of San Diego and the University of California, San Francisco. Katie is the author of a number of nutrition books, the mom of seven small children, and a firm believer that good food fuels strong families!

Katie is a registered dietitian nutritionist for the California Avocado Commission. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization..

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