Ingredients
8russet potatoessmall, preferably the same size and shape
6tbspolive oildivided
kosher saltto taste
black pepperfreshly ground, to taste
3tbspfresh lemon juice
1½tbspdijon mustard
1½tbspgarlic paste
1½tbspanchovy paste
2ozParmesan Cheesegrated
2tbsppanko breadcrumbsplus 2 teaspoons
16leavesromaine lettuceribs removed, thinly sliced into ribbons
2lemonssliced into 8 wedges each, for serving
Preparation
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons of olive oil and season with salt and pepper.
Bake until the potatoes are tender and golden brown, 40 to 50 minutes. Let cool for 5 minutes.
Transfer the potatoes to a cutting board and cut in half lengthwise.
Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon of bread crumbs.
Broil the potato skins until the outsides are crisp and the cheese is browned, 5 to 10 minutes.
Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
Enjoy!
