Caesar Potato Cups
Ingredients
Potato Cups
large potatoes (whole)
3 pcs
olive oil
2 tbsp
Mingle Garlic & Herb Seasoning
3 tbsp
Chicken
chicken schnitzel
1 pcs
Caesar Salad
Cos lettuce (washed)
1 head
Greek yoghurt
2 tbsp
Dijon mustard
1 tsp
Worcestershire sauce
1 tsp
lemon
0.5 pcs
Parmesan cheese (grated)
0.5 cup
chives (chopped)
1 tbsp
salt
0.5 tsp
black pepper
0.25 tsp
Instructions
Prepare potatoes
Poke holes into potatoes with a fork, rub with olive oil and sprinkle with seasoning.
Bake potatoes
Bake potatoes in air fryer at 200°C for 45 minutes until skin is crispy and potato is soft.
Prepare lettuce
Wash and chop the Cos lettuce, then add to a bowl.
Make Caesar dressing
Mix Greek yoghurt, Dijon mustard, Worcestershire sauce, seasoning, lemon juice, Parmesan cheese, salt and pepper to make the dressing.
Reserve dressing
Reserve 1/4 cup of dressing and coat lettuce in the remaining dressing.
Hollow out potatoes
Once potatoes are cooked, scoop out the middle of each potato and set aside.
Cook chicken schnitzel
Cook chicken schnitzel according to package instructions, then chop into 6 strips.
Crisp chicken in air fryer
Drizzle chicken strips with olive oil and seasoning, then air fry for 10 minutes at 200°C until golden and crispy.
Assemble potato cups
Fill potato skins with Caesar salad, top with crispy chicken strips, extra Parmesan and chives.
Original recipe
Storage
Best served fresh. Store components separately if making ahead.
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