1 cup fat-free creamy Ceasar 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 lettuce
1/4 cup sliced green onions
Instructions
Bake potatoes at 425 for 1 hour or until done; let cool slightly
Cut each potato in half length-wise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Cut each shell length-wise into four pieces. 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 sour cream, 2 tablespoons salad dressing, and pepper; set aside.
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 onion.
Serving
Suggestions
POINTS: 5 EXCHANGES: 2 vegetable, 1 1/2 starch, 1 fat, 1/2 medium-fat meat PER SERVING: CAL 250 FAT 7.3g
Originally Submitted
3/29/2008
0 Out of 5 from
0 reviews
You can add this Baked Potato Skins On Ceaser Salad recipe to your own private DesktopCookbook.
