Caesar Salad Potato Skins Recipe

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

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

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

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

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.

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

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.

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

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

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

Enjoy!