Caesar Salad Stuffed Potato Recipe

I love a stuffed potato recipe, and this spin with caesar salad is quite simply divine. It takes a bit of prep, but every step is worth it for this deliciously indulgent dinner.

A Note from Teri on This Stuffed Potato Recipe

I absolutely love a stuffed baked potato, and when we thought of this caesar salad spin, I knew it was going to be fabulous. It’s the perfect combination of a perfectly fluffy baked potato with the fresh crunch of the salad, topped with the delicious dressing and beautiful chicken. It’s the kind of recipe that is a bit of a labor of love, but it’s totally worth it.

As always, delicious food starts with delicious ingredients, so I absolutely recommend taking the time to make your own caesar dressing. It makes all the difference in your final product, and once you make it, you’ll never go back.

For more ways to use your caesar dressing, you could make this spatchcock chicken caesar salad, this caesar salad sandwich, or this caesar salad wrap.

Ingredients and Variations

For the Crispy Chicken:

• Extra-virgin olive oil, divided
• Dried oregano
• Garlic, crushed
• Lemon juice and lemon zest
• Kosher salt and freshly ground black pepper
• Boneless skinless chicken breasts

We opted for homemade, but you can certainly substitute rotisserie chicken or leftovers.

For the Potatoes:

• Large Russet potatoes
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Butter – I use Kerrygold. If you are making this Whole30, use ghee.
• Chopped romaine
• Cherry tomatoes
• Sliced radishes
• Parmesan – use fresh parmesan and grate it yourself for the absolute best flavor. To make this Whole30, omit the parm.

Caesar Dressing:

• Large egg
• Light olive oil – make sure to use light olive oil for a neutral flavor
• Garlic
• Anchovy fillets – I used two, but if you are not a big anchovy fan, you can start with one and add another to taste
• Dijon mustard
• Lemon juice
• Kosher salt and ground black pepper

While I’m a huge fan of making my own dressing and I absolutely think it’s worth making, you can also use store-bought caesar dressing instead.

How to Make a Caesar Salad Stuffed Potato Recipe

Marinate the chicken and Cook Potatoes

To a large bowl, add 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. Cover and place in the fridge to marinate for at least 30 minutes or overnight.

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.

Make the Dressing and Cook Chicken

While the potatoes are cooking, make the dressing: Crack the egg into a Mason jar. Slowly add the oil to the egg and blend, pausing occasionally to let it incorporate. Once all of the oil has been added,  add the garlic and anchovies. Add the Dijon, lemon juice, salt and pepper and blend. Cover and place in the refrigerator to thicken.

In a large skillet, heat olive oil over medium-high heat. Once the pan is hot, 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 repeat this step for the rest of the chicken breasts.

Assemble Your Stuffed Potato Recipe

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. 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 chicken into small chunks and add them to the bowl. Drizzle dressing over everything and toss to combine.

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!

Storage

This stuffed potato recipe is best enjoyed immediately. If you are going to enjoy it later, be sure to keep the salad undressed and separated from the potato and potato mixture. When you are ready to enjoy, reheat your potato in the oven and then add the salad mixture on top.

Check Out These Other Potato Recipes

• Loaded Potato Skins
• Scalloped Potatoes
• Crispy Smashed Potatoes
• Roasted Sweet Potatoes

If you make this Caesar Salad Stuffed Potato Recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

Print