An easy weeknight meal featuring baked russet potatoes topped with romaine lettuce, Caesar dressing, optional anchovies, grated parmesan cheese, and cracked black pepper, served alongside air-fried chicken thighs marinated in Caesar dressing.
1: Preheat your oven to 450°F.
2: Line a large baking sheet with parchment paper.
3: Wash and scrub the dirt off your potatoes, dry them, and poke holes in them with a fork.
4: Place the potatoes on the prepared baking sheet and bake for 25 minutes.
5: Remove the baking sheet from the oven and rub your potatoes evenly with butter, then sprinkle with coarse sea salt.
6: Bake for another 25 minutes.
7: Let the potatoes cool for a few minutes, then slice them open and add romaine lettuce tossed with Caesar dressing.
8: Top with anchovies, grated parmesan cheese, and cracked black pepper.
9: Serve with chicken thighs marinated in the same Caesar dressing and cooked in the air fryer at 380°F for 20 minutes or in the oven at the same temperature as the potatoes for about 15-20 minutes.
