CAESAR SALAD POTATO SKINS RECIPE BY TASTY

Caesar Salad Potato Skins Recipe by Tasty image

Provided by Tikeyah Whittle

Categories Appetizers

Time 1h

Yield 8 servings

Number Of Ingredients 12

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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
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

Steps:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
Bake until the potatoes are tender and golden brown, 40-50 minutes. Let cool for 5 minutes.
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.
In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
Broil the potato skins until the outsides are crisp and the cheese is browned, 5-10 minutes.
Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
Enjoy!