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.
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.
- 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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