Caesar Salad Stuffed Baked Potato
This Caesar Salad Stuffed Baked Potato recipe is loaded with avocado, pickled onions, and crispy quinoa for a unique, flavorful twist on Caesar salad!
Ingredients
Baked Potato
- 4 large russet potatoes
- Olive oil
- Salt and pepper
Salad
- 1 Bunch of Kale chopped
- 1 ripe avocado diced
- ½ cup pickled red onions store-bought or homemade
- roasted squash (or any other veggie)
- 1 avocado cubed
- ¼ cup cooked quinoa
- 2 tablespoons olive oil divided
- ¼ cup Parmesan cheese grated
Dressing
- ½ cup mayonnaise or greek yogurt
- 2 tablespoons lemon juice
- 1 tbsp Worcestershire Sauce
- 1 teaspoon Dijon mustard
- 2 garlic clove minced
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions
- If you are interested in doing the baked potato start with this. But feel free to just make this salad for an awesome meal prep! Preheat the oven to 400°F (200°C). Scrub the potatoes, dry them, and poke a few holes in each potato with a fork.
- Rub each potato with olive oil, salt, and pepper, then place them directly on the oven rack. Bake for 45-60 minutes, or until the potatoes are tender and cooked through.
- While the potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the cooked quinoa, stirring occasionally until it turns golden and crispy, about 5-7 minutes. Set aside.
- In a bowl, whisk together dressing ingredients until smooth and creamy. I used a handheld blender but whisk will work just fine. Adjust seasoning as needed.
- In a large mixing bowl, combine the lettuce and half the dressing. If using kale, massage the kale and the dressing with your hands until it becomes softer. Add the diced avocado, pickled red onions, quinoa and Parmesan.
- Drizzle the rest of the dressing over the salad.
- Once the potatoes are done, slice each open lengthwise and gently fluff the interior with a fork.
- Spoon a generous portion of Caesar salad into each potato. Top with additional Parmesan, a sprinkle of crispy quinoa, and a few extra pickled onions for color.