A tasty dish from Clinton Kelly!

4 large Idaho potatoes (rinsed, scrubbed)
2 tablespoons olive oil
2 chicken thighs (boneless, skinless)
2 large eggs
4 slices bacon (sliced into 1/2-inch thick pieces)
1/4 cup blue cheese (crumbled)
Kosher salt and freshly ground black pepper (to taste)
1 large avocado (peeled, pitted)
2 scallions (white and light green parts only, root ends removed, roughly chopped)
1/4 cup cilantro (roughly chopped)
1/4 cup chives (roughly chopped, plus more to garnish)
1 clove garlic (peeled)
1 lime (zested, juiced)
1/4 – 1/3 cup olive oil
1/4 cup water
Kosher salt and freshly ground black pepper (to taste)

For the Cobb Salad Baked Potato: Preheat the oven to 400ºF. Preheat a grill or grill pan to medium-high heat. Line a plate with paper towels and set aside.
Arrange the cleaned potatoes on a baking sheet, prick potatoes all over with a fork and drizzle evenly with olive oil. Place the baking sheet in the oven and bake until potatoes are tender, about 45-50 minutes. Remove and allow to cool slightly.
When cool enough to handle, slit the potatoes down the middle, cutting just through the skin. Pinch the ends with your fingers and push in towards the center to fluff the insides of the potato. Set aside until ready to assemble.
Season chicken with olive oil, salt and pepper. Transfer to grill or grill pan and grill until a nice char forms, about 3-4 minutes. Flip and grill until cooked through and an inserted meat thermometer registers 165ºF, about 4-5 minutes more. Remove to a plate and allow to cool slightly before thinly slicing. Set aside until ready to assemble.
In a medium saucepan filled with cold water, add the eggs. Bring to a boil over medium-high heat, cover and turn off the heat. Allow the eggs to sit in the warm water for 10 minutes, cooking until they are hard boiled. Remove from the water and allow to cool slightly. When cool enough to handle, peel, roughly chop, and remove to a medium bowl. Season with salt and pepper to taste and set aside until ready to assemble.
In a medium saute pan over medium heat, add the bacon pieces. Cook, stirring occasionally, until the fat has rendered and the bacon is crispy, about 8-10 minutes. Using a slotted spoon, remove bacon pieces to the paper towel-lined plate and set aside until ready to assemble.
For the Guilt-Free Avocado Dressing: In the bowl of a food processor fitted with a blade attachment, add avocado, scallions, cilantro, chives, garlic, lime zest and juice, and pulse until smooth and thoroughly combined. With the motor running, drizzle in olive oil and water mixing until emulsified. Season with salt to taste.
To Assemble: Drizzle half of the avocado dressing inside the baked potatoes. Top with desired amount of chicken, chopped eggs, bacon, and blue cheese crumbles. Top with more avocado dressing and serve!
Tip: Use any leftover dressing to spread on your favorite sandwich or as a dip with your favorite crudite platter!