Caesar Salad Potato Skins With White Truffle Oil

Caesar Salad Potato Skins With White Truffle Oil
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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.
Servings
0
servings
Ingredients
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoon anchovy paste
  • 2 cloves garlic, minced
  • 1 teaspoon capers rinsed, drained and minced
  • kosher salt
  • freshly ground pepper
  • 3 romaine hearts (1 1/2 pounds), finely chopped
  • 1/2 cup shaved parmigiano-reggiano cheese, plus more for garnish
  • 6 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. 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
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