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Chef Salad Potato

Yield 4 servings.


  • 4 baking potatoes, baked
  • 1 cup shredded lettuce
  • 1/4 cup shredded reduced-fat Cheddar cheese
  • 1/4 cup shredded reduced-fat Swiss cheese
  • 1/4 cup shredded carrot
  • 1/4 cup minced celery
  • 1/4 cup chopped tomato
  • 1/4 cup fat-free Ranch dressing

How to Make It

  1. Top each baked potato evenly with lettuce and remaining ingredients.

Oxmoor House Cooking Light Collection