Baked Potato Skins On Caesar Salad

1. 1

   Bake potatoes at 425u00b0 for 1 hour or until done; let cool slightly. Increase oven temperature to 475u00b0.

2. 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. 3

   Combine sour cream, 2 tablespoons salad dressing, and pepper; set aside.

4. 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 475u00b0 for 13 minutes or until shells are lightly browned and cheese melts.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.