Baked Potato Skins On Caesar Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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

Directions:

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.

By RecipeOfHealth.com