Description

This Whole30 Stuffed Potato is the perfect dinner for the whole family to enjoy. It is easy to make and everyone can customize their own!

Ingredients

For the Potatoes

4 – 5 large Russet Potatoes

1 tablespoon extra-virgin olive oil

2 teaspoons Kosher salt, divided, plus more for seasoning

½ teaspoon freshly ground black pepper

1 tablespoon clarified butter

1 cup chopped romaine

½ cup sliced cherry tomatoes

¼ cup thinly sliced radishes

For the Whole30 Caesar Dressing

1 large egg

¾ cup light olive oil

2 cloves garlic, peeled and pressed

2 anchovy fillets

½ teaspoon compliant Dijon mustard

¼ cup freshly squeezed lemon juice

1 teaspoon Kosher salt

½ teaspoon ground black pepper

For the Crispy Chicken

9 tablespoons extra-virgin olive oil, divided

2 tablespoons dried oregano

5 cloves of garlic, crushed

Zest and juice of one lemon

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper
4 – 5 boneless skinless chicken breasts

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Instructions

Make the Russet Potatoes

Preheat the oven to 375°F. Add olive oil, 1 teaspoon salt and pepper to rub all over the potatoes. Using a fork, poke the potatoes several time 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 Whole30 Caesar Dressing

Crack egg into a Mason Jar. Using a hand blender, slowly add oil as you blend, pausing to let incorporate. Continue to slowly add more oil. Then add the garlic and the anchovies and blend. Add the Dijon, lemon juice, salt and pepper and blend well. Cover and place in the refrigerator.

Make the Crispy Chicken

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

In a large bowl, add the chicken breasts. Pour the marinated over the chicken and toss to coat the chicken completely. Cover and place in the fridge to marinate for at least 30 minutes or overnight. Either way delicious!

In a large skillet, add 2 tablespoons of olive oil and heat over medium high heat. Once the pan is hot, working in batches, add half of the chicken breasts and cook about 4 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 minutes. (A total of 12 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 cut into small chunks.

Assemble the stuffed potatoes

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 clarified 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, radishes and chicken. Drizzle about 2 – 3 tablespoons of the dressing and toss to combine. Gently top each potato with the Caesar salad topping. Season to taste with more salt and serve with more dressing on the side. Enjoy!