Cesar Salad Stuffed Potato Skins

Bake your potatoes ahead of time, you can keep them in the fridge and fill them all week with delicious things.

Ingredients

Brown Russet  Potatoes - 2 Large

Romaine Lettuce - 1 Bunch

Walnuts - Instead of croutons

Sundried Tomatos - 4 chopped

Parmesan Cheese

*Add Chicken if desired. I'll be using my left over chicken from last night's Chicken & Asian Kale Mix.

Cesar Salad Dressing:

Garlic - 1 clove

EVO - 1 Tablespoon

Anchovy - 4 fillets

Soy Milk - 1/2 Cup

Parmesan Cheese - Add to taste

Directions:

Yes, I poke holes in my potatoes to keep them from "exploding," which I don't believe they really do.  Bake in 400 degree oven for 1 hour. Again, you can make your skins ahead of time for a quick meal prep later in the week. I try to throw a couple of potatoes on a separate rack, while I'm cooking my chicken for the week.  It saves energy to bake as much as I can for the week at once.

Scoop out the soft potato insides and refrigerate for another night's recipe (see potato piles). There should be plenty of room for salad, so scoop away!

Toss Salad in dressing with sun dried tomatoes, parmesan cheese, and top with walnuts, then stuff those potatoes and serve.

Serves four

Cook time is 75 mins.