Baked Potato Skins On Caesar Salad



6 servings

Recipe from

Oxmoor House

Nutritional 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


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


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

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.

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

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.

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.