Chicken Caesar Salad Potato Skins

Preheat oven to 400°F. Create a bed of kosher salt in a baking dish, prick potatoes all over with a knife, and place them on the salt bed.

Bake for 45-60 minutes, or until tender. Let cool slightly before handling.

Slice the baked potatoes in half lengthwise.

Carefully scoop out the flesh, leaving about a 1/4-inch border to create potato skins.

Heat oil in a deep pan. Carefully fry the potato skins in batches until golden brown and crispy, about 2-3 minutes.

Remove skins from the oil and drain on a paper towel-lined plate.

Arrange the fried skins on a baking sheet and sprinkle the insides with finely grated Parmesan cheese.

Return to the 400°F oven and bake for 5-7 minutes, or until the cheese is melted and golden.

While the skins are baking, prepare the salad. Chop the romaine lettuce and slice the cooked breaded chicken cutlets.

In a large bowl, combine the chopped lettuce, Caesar dressing, shaved Parmesan, and croutons. Toss well to combine.

To assemble, spoon a small amount of Caesar dressing into the bottom of each crispy potato skin.

Add a few pieces of the sliced chicken into each skin.

Top generously with the Caesar salad mixture.

Arrange on a serving platter. Garnish with an extra drizzle of Caesar dressing, and sprinkle with more croutons and shaved Parmesan before serving.