Caesar Salad Stuffed Potato Recipe

- To a large bowl, add 5 tablespoons of olive oil, oregano, garlic, lemon zest and juice, salt and pepper. Whisk to combine.

- Add the chicken breasts and toss to coat the chicken completely with the marinade. Cover and place in the fridge to marinate for at least 30 minutes or overnight. Either way, it’s delicious!

- Preheat the oven to 375°F. Drizzle potatoes with olive oil and sprinkle with 1 teaspoon each salt and pepper to rub all over the potatoes. Using a fork, poke the potatoes several times throughout the potatoes.

- Place the potatoes in a parchment-lined baking dish and bake in the oven for about 60 – 80 minutes or until tender.

- Remove from the oven and set aside to slightly cool.

- While the potatoes are cooking, make the dressing: Crack the egg into a Mason jar. Using a hand blender, slowly add the oil to the egg and blend, pausing occasionally to let it incorporate. Continue adding remaining oil. The mayo will thicken and emulsify. Once all of the oil has been added,  add the garlic and anchovies, and blend to combine. Add the Dijon, lemon juice, salt and pepper and blend well. Cover and place in the refrigerator to thicken.

- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the pan is hot, working in batches, add half of the chicken breasts and cook about 5 minutes per side, until browned. Place a lid over the pan and reduce the heat to medium-low. Continue to cook until cooked through, about 4-5 minutes. Remove chicken breasts and wipe out the pan using a cloth or paper towel. Repeat this step for the rest of the chicken breasts. Remove and set aside. 

- Note: At this point your chicken is likely perfect but if you have large or thick chicken breasts, put them in the oven with the potatoes  for 5 minutes to cook through, depending on the thickness of the breasts, or until they reach an internal temperature of 165F 

- Using a knife, carefully cut a lengthwise slit in each  potato. Use a spoon to gently scoop out the potato filling and place it in a large bowl. Add the butter, ¾ teaspoon of salt and about 2 tablespoons of the Caesar dressing. Using a fork, toss and gently mash to fully combine. Fill the potato ‘shells’ with ½ cup each of the potato mixture.

- In the same bowl, add the romaine lettuce, cherry tomatoes, and radishes. Cut the reserved chicken into small chunks and add them to the bowl with the vegetables. Drizzle about 2-3 tablespoons of the dressing over everything and toss to combine. Add more dressing and adjust seasoning to taste.

- To serve, gently top each potato with the Caesar salad topping. Sprinkle some grated Parmesan over top to finish and serve with more dressing on the side. Enjoy!