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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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