Baked Potato Skins On Caesar Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 7.3g
  • Saturated fat: 3g
  • Protein: 11.9g
  • Carbohydrate: 34.2g
  • Cholesterol: 20mg
  • Iron: 1.6mg
  • Sodium: 742mg
  • Calories from fat: 26%
  • Fiber: 2.9g
  • Calcium: 230mg


  • 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


  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.
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