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Baked Potato Skins On Caesar Salad

Yield 6 servings

Ingredients

  • 3 large baking potatoes (about 2 pounds)
  • 1/4 cup 50%-less-fat sour cream (such as Daisy)
  • 1 cup fat-free creamy Caesar salad dressing, divided
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons horseradish mustard
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 2 (10-ounce) bags romaine salad or 12 cups torn romaine lettuce
  • 1/4 cup sliced green onions

Nutrition Information

  • calories 250
  • fat 7.3 g
  • satfat 3 g
  • protein 11.9 g
  • carbohydrate 34.2 g
  • cholesterol 20 mg
  • iron 1.6 mg
  • sodium 742 mg
  • caloriesfromfat 26 %
  • fiber 2.9 g
  • calcium 230 mg

How to Make It

  1. Bake potatoes at 425° for 1 hour or until done; let cool slightly. Increase oven temperature to 475°.

  2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Cut each shell lengthwise into four pieces.

  3. Combine sour cream, 2 tablespoons salad dressing, and pepper; set aside.

  4. Place potato shells on a baking sheet; spread shells evenly with horseradish mustard. Sprinkle evenly with cheese and top with crumbled bacon. Bake at 475° for 13 minutes or until shells are lightly browned and cheese melts.

  5. Combine lettuce and remaining salad dressing; toss well. Place 2 cups lettuce mixture on each of six plates; top each with 4 potato pieces. Drizzle each with 1 tablespoon sour cream mixture and 2 teaspoons green onions.

Oxmoor House Healthy Eating Collection