Salad and Bacon Loaded Potato Skins

  • Difficulty: Basic
  • 30 minutes
  • 3 servings

Have you ever eaten loaded potato skins? Well, you should, because there are many types of toppings for this dish. Today we suggest you try something that combines the crunchy texture of the potato skin and fried bacon with the fresh taste of a lettuce salad. The taste is completed by a dressing made with mayo and parmesan. Yummy!

Ingredients Needed for Salad and Bacon Loaded Potato Skins

3 potatoes
2 tablespoons of olive oil
3 bacon
2 tablespoons of mayonnaise
¼ cup parmesan, grated
1 teaspoon soy sauce
¼ romaine lettuce
¼ lettuce
6 lettuces
1 spring onion
3 cherry tomatoes, sliced

How to Cook Salad and Bacon Loaded Potato Skins

  1. Put about 4 cups (1000 ml) of water in a pan and bring it to a boil.
  2. Boil the potatoes skin-on until soft. When they are boiled, let them cool.
  3. Preheat the oven to 360 degrees F/180 degrees C.
  4. Cut the potatoes in halves, lengthwise. Scoop out the interior, but leave about 3-4 millimeters of flesh on the edges.
  5. Put the potato skins on a ceramic baking tray and drizzle some olive oil over them.
  6. Bake them for 25 minutes.
  7. Cut the bacon slices in halves.
  8. Heat a skillet and fry the bacon on both sides, until crunchy.
  9. Put the mayonnaise, parmesan, and soy sauce in a small bowl and mix.
  10. Tear the romaine lettuce and the red leaf salad and put them in a large bowl.
  11. Add the mayo and parmesan dressing and mix.
  12. Take two large plates. On each one, place three lettuce leaves. On each leaf, put one potato skin. Top it with a bacon slice and then with a handful of the salad mixture. Sprinkle with spring onion and add the sliced cherry tomatoes.

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