Baked Potato Skins On Caesar Salad

Ingredients

• 2 pounds baking potatoes 
• 1 cup creamy caesar salad dressing fat-free divided
• 4 slices bacon crumbled cooked
• 0.3 cup green onions sliced
• 0.3 cup 0%-less-fat cream sour (such as Daisy)
• 2 tablespoons horseradish mustard 
• 0.3 teaspoon pepper freshly ground
• 20 ounce romaine salad 
• 4 ounces sharp cheddar cheese shredded reduced-fat

Equipment

• baking sheet
• oven

Directions

1. Bake potatoes at 425 for 1 hour or until done; let cool slightly. Increase oven temperature to 47
2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use.
3. Cut each shell lengthwise into four pieces.
4. Combine sour cream, 2 tablespoons salad dressing, and pepper; set aside.
5. Place potato shells on a baking sheet; spread shells evenly with horseradish mustard.
6. Sprinkle evenly with cheese and top with crumbled bacon.
7. Bake at 475 for 13 minutes or until shells are lightly browned and cheese melts.
8. Combine lettuce and remaining salad dressing; toss well.
9. Place 2 cups lettuce mixture on each of six plates; top each with 4 potato pieces.
10. Drizzle each with 1 tablespoon sour cream mixture and 2 teaspoons green onions.