Crispy fried potato skins filled with breaded chicken, fresh romaine lettuce, creamy Caesar dressing, and crunchy croutons for a handheld salad experience. This appetizer combines the texture contrast of fried potatoes with classic Caesar flavors.
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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.
Fry potato skins up to 4 hours ahead and store in an airtight container at room temperature; reheat at 350°F for 5 minutes before filling. Best served immediately after assembly.
Deep-fry thermometer · Heavy-bottomed pot or Dutch oven · Slotted spoon or spider strainer
Yes, you can brush halved potato skins with oil and bake at 400°F for 20–25 minutes until crispy, though deep-frying yields the crispiest texture.
Fill the skins just before serving, or use a thicker Caesar dressing and reserve lettuce/chicken until the last moment to minimize sogginess.
Yes—shred or slice rotisserie chicken instead of breaded cutlets. Skip the breading step for a lighter version.
Fry skins up to 4 hours ahead and store in an airtight container at room temperature; reheat in a 350°F oven for 5 minutes to restore crispness before filling.
Spinach, arugula, or mixed greens work well; choose sturdy varieties that won't wilt quickly from dressing.
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