Cover a baking tray with foil and let the foil overlap the ends of the baking tray so you can fold the foil over (to catch any spills and avoid any oven sparks). Place a wire rack on top of the foil and place strips of bacon on top of it single file. Place the tray with bacon in the oven set at 375 degrees for 30 minutes.

Wrap the potatoes in foil and toss them in the 375 degree oven and let them bake for 30 minutes as well (or more till tender)

Remove the tray with the bacon from the oven and set it aside to come to room temperature (or set in refrigerator to cool if preparing dish the next day). Similarly, remove the potatoes (when they are tender) from the oven and let them come to room temp (or set in refrigerator to cool if preparing dish the next day).

Cut up potatoes and place in a bowl. You can remove the potato skin if you so desire or leave it on like I did.

Cut up the shallot and add it to the bowl with the potato.

In another bowl, add the scooped out avocado flesh, lime juice and coconut oil and mash up together.

Add in the parsley, coriander, salt and pepper and mix well. Add the avocado “dressing” to potato shallot mix.

Cut up the bacon strips and add them to the same bowl.

Using a spoon/spatula, gently mix all the ingredients together so avocado dressing coats the potatoes and bacon.