Caesar Salad Potato Skins Recipe

Caesar Salad Potato Skins Recipe

How To Make Caesar Salad Potato Skins

Need a satisfying salad for your dinner party? This ceasar salad recipe combines potato skins, cheesy bread crumbs, crunchy romaine, and tangy dressing.

Preparation: 5 minutes
Cooking: 45 minutes
Total: 50 minutes



  • 8russet potatoessmall, preferably the same size and shape
  • 6tbspolive oildivided
  • kosher saltto taste
  • black pepperfreshly ground, to taste
  • 3tbspfresh lemon juice
  • tbspdijon mustard
  • tbspgarlic paste
  • tbspanchovy paste
  • 2ozParmesan Cheesegrated
  • 2tbsppanko breadcrumbsplus 2 teaspoons
  • 16leavesromaine lettuceribs removed, thinly sliced into ribbons
  • 2lemonssliced into 8 wedges each, for serving


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons of olive oil and season with salt and pepper.

  3. Bake until the potatoes are tender and golden brown, 40 to 50 minutes. Let cool for 5 minutes.

  4. Transfer the potatoes to a cutting board and cut in half lengthwise.

  5. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.

  6. In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.

  7. Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon of bread crumbs.

  8. Broil the potato skins until the outsides are crisp and the cheese is browned, 5 to 10 minutes.

  9. Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.

  10. Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.

  11. Enjoy!


  • Calories: 328.40kcal
  • Fat: 12.58g
  • Saturated Fat: 2.70g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 8.08g
  • Polyunsaturated Fat: 1.32g
  • Carbohydrates: 47.19g
  • Fiber: 3.85g
  • Sugar: 1.94g
  • Protein: 8.98g
  • Cholesterol: 6.73mg
  • Sodium: 670.78mg
  • Calcium: 135.99mg
  • Potassium: 1098.24mg
  • Iron: 2.62mg
  • Vitamin A: 67.64µg
  • Vitamin C: 17.16mg
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