Chicken Caesar Twice Baked Potatoes
Ingredients:
- 4 russet potatoes (small/med)
- Coconut oil and salt to bake
- 1 1⁄2 cups cooked shredded chicken
- 4 slices nitrate free bacon (Sugar free for Whole30, cooked and crumbled)
- 1⁄4 cup + 2 Tbsp Tessemaes Caesar Dressing (plus more for drizzling on for serving*)
- 3 tbsp Ghee
- 1⁄4 cup non-dairy milk (unsweetened coconut or almond)
- 1⁄2 tbsp lemon juice
- Salt and black pepper to taste
- Scallions for garnish
Directions:
Rub the potatoes with coconut oil and sprinkle with salt if desired, Bake the potatoes at 400 for 1 hour or until soft inside**
Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
You will use the inside of 3 of the potatoes, discard the inside only of the 4th, or save for another use***
Mash the insides of the potatoes with the ghee, milk, caesar dressing, lemon juice, sea salt and pepper. Mash well until the texture is relatively smooth.
Add in the shredded chicken and bacon, leaving some bacon to sprinkle over the top.
Scoop all the mixture evenly into the 8 hollowed potato halves.
Bake at 400 for about 15-20 minutes or until beginning to lightly brown. Remove from oven, garnish with scallions and more bacon if desired and serve hot. You can also drizzle on more caesar dressing for extra flavor.
Store leftovers in the refrigerator for up to 4 days - they reheat in the oven or toaster oven really well!
