Caesar Salad Potato Skins with White Truffle Oil

Spring time is all about starting fresh and trying new things. Potatopia’s CEO and Founder, Allen Dikker has put a...

Spring time is all about starting fresh and trying new things. Potatopia’s CEO and Founder, Allen Dikker has put a completely new spin on the traditional potato skin recipe, by adding unpredictable ingredients into the mix such as fresh olive oil, capers, and Parmigiano-Reggiano cheese, to make the ultimate dish that any guests will love: Caesar Salad Potato Skins with White Truffle Oil.

Ingredients

  • 3/4  Cups  extra-virgin olive oil
  • 1/4  Cup  fresh lemon juice
  • 1 1/2  Teaspoon  anchovy paste
  • cloves garlic, minced
  • 1  Teaspoon  capers rinsed, drained and minced
  • Kosher salt
  • freshly ground pepper
  • romaine hearts (1 1/2 pounds), finely chopped
  • 1/2  Cup  shaved Parmigiano-Reggiano cheese, plus more for garnish
  • medium potatoes, broiled cut and hollowed out
  • 1/2  Cup  vegetable oil
  • 1  Teaspoon  onion powder
  • 1 1/2  Teaspoon  chili powder
  • white truffle oil for drizzle

Directions

1. Preheat oven to 400 degrees F.
2. In a medium bowl, combine vegetable oil, onion powder and chili powder. Rub potatoes with the mixture and place on a 9- x 13-inch baking sheet.
3. Bake 30 to 40 minutes, or until potato edges are crispy and brown.
4. In a medium bowl, whisk the minced garlic with the lemon juice, anchovy paste and capers. Gradually whisk in the ¾ cup of olive oil and season the dressing with salt and pepper.
5. In a large bowl, toss the romaine with the Parmigiano-Reggiano and the dressing. Season with salt and pepper. Mound the salad on the potato skins, garnished with shaved cheese and drizzle with white truffle oil

Caesar Salad Shopping Tip

Stores often carry pre-washed, pre-trimmed romaine celery hearts, a major time-saver.

Caesar Salad Cooking Tip

It's not hard to make your own croutons. Cube some old bread, place into a 350 degree oven, and toss and turn every 10 minutes until golden brown.

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