Baked Potato Skins On Caesar Salad

Recipe from Oxmoor House

More From Oxmoor House

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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Potato Skins On Caesar Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy