BLT Potato skins

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Step 1

PREHEAT the oven to 425°F. Line a large rimmed baking pan with parchment paper.

Step 2

ARRANGE the tomatoes and thyme sprigs on the baking pan, drizzle with 1 tablespoon of the olive oil, and sprinkle with '1% teaspoon of the salt and the pepper. Roast for 20 to 25 minutes, until lightly browned and tender. Let cool; discard the thyme sprigs.

Step 3

MEANWHILE, in a large skillet, cook the bacon over medium heat until crisp, about 5 minutes. Trans- fer to paper towels to drain. When cool, crumble and set aside.

Step 4

ARRANGE the potatoes on another large rimmed baking pan. Brush both sides of the potatoes with the remaining 1 tablespoon olive oil and sprin- kle with the remaining 1% teaspoon salt. Roast for 10 to 12 minutes, turning once, until lightly browned and tender.

Step 5

IN a medium bow!l, gently stir together the roasted tomatoes and mayonnaise. To serve spoon the tomato mixture on the potatoes. Top with the crumbled bacon and shredded lettuce.