Brushed with tangy dressing and filled with cheesy bread crumbs and crunchy dressed romaine, these Caesar salad potato skins have it all! Serve at your next party for a refreshing, satisfying bite.
Cook Time
45 minutes
Total Time
1 hr
Yield
8 servings
Ingredients
8 small russet potatoes, preferably the same size and shape
6 tablespoons olive oil, divided
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons fresh lemon juice
1 ½ tablespoons dijon mustard
1 ½ tablespoons garlic paste
1 ½ tablespoons anchovy paste
2 oz grated parmesan cheese (55 g)
2 tablespoons panko breadcrumbs, plus 2 teaspoons
16 leaves romaine lettuce, ribs removed, thinly sliced into ribbons
2 lemons, sliced into 8 wedges each, for serving
Nutrition Info
Calories 381
Fat 13g
Carbs 59g
Fiber 6g
Sugar 3g
Protein 8g
How to Make It
1. Step
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step
Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
3. Step
Bake until the potatoes are tender and golden brown, 40–50 minutes. Let cool for 5 minutes.
4. Step
Transfer the potatoes to a cutting board and cut in half lengthwise. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch-thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
5. Step
In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
6. Step
Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
7. Step
Broil the potato skins until the outsides are crisp and the cheese is browned, 5–10 minutes.
8. Step
Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
9. Step
Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
