Quarter potatoes.

Place potatoes in a microwave-safe bowl with 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until potatoes are slightly tender, 4-6 minutes.

Carefully remove from microwave. Transfer potatoes to prepared baking sheet and toss with 1 Tbsp. olive oil, half the seasoned salt (reserve remaining for beef), and a pinch of pepper. Massage oil and seasoning into potatoes. Potatoes may be hot! Use caution. Spread into a single layer.

Roast in hot oven until browned and tender, 15-20 minutes.

While potatoes roast, continue recipe.

Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

Place a large pan over medium heat and add 2 tsp. olive oil. Add peppers to hot pan and stir occasionally until peppers are tender and starting to brown, 4-6 minutes.

While peppers cook, core tomato and cut into 1/2" rounds.

Add ground beef to hot pan with peppers. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Drain excess grease from pan. Add remaining seasoned salt and a pinch of pepper.

Make a "well" in center of beef mixture. Add bacon to empty "well" and cook until crispy, 2-3 minutes.

Remove from burner. Stir to combine.

While beef and bacon cook, continue recipe.

Place another large non-stick pan over medium heat. Spray cut sides of buns with cooking spray. Place buns, cut-side down, in hot pan. Toast until buns are golden-brown, 1-2 minutes. Work in batches, if necessary.

Remove from burner.

Plate dish as pictured on front of card, topping bottom bun with beef mixture, cheese, dressing, tomato, pickles, and top bun. Bon appétit!