Crunchy Baked Potatoes With Anchovy, Parmesan and Rosemary

Name: Crunchy Baked Potatoes With Anchovy, Parmesan and Rosemary
Total time: 1 h 30 min
Yield: 4 large servings
Ingredients: 4 large russet potatoes 10 to 12 ounces each, scrubbed well; 1 3/4 teaspoons kosher salt; 1/4 cup grated Parmesan; 2 tablespoons extra virgin olive oil, more for drizzling; 2 teaspoons minced fresh rosemary; 4 anchovy fillets, minced; 2 garlic cloves, minced; 6 tablespoons panko or plain dried bread crumbs; 3 anchovy fillets, minced; 3 tablespoons grated Parmesan; 1/4 teaspoon packed grated lemon zest; 1 large pinch red pepper flakes; Extra virgin olive oil, for drizzling

By Melissa Clark

Total Time: 1 hour 30 minutes
Rating: 4(256)
Comments: Read comments

This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs mixed with more Parmesan and lemon zest are sprinkled on top and placed under the broiler until golden and crisp.

Featured in: Twice-Baked Potatoes: The Classy Side of the Family

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Ingredients

Yield:4 large servings

For the Potato

4large russet potatoes 10 to 12 ounces each, scrubbed well
1¾teaspoons kosher salt
¼cup grated Parmesan
2tablespoons extra virgin olive oil, more for drizzling
2teaspoons minced fresh rosemary
4anchovy fillets, minced
2garlic cloves, minced

For the Topping

6tablespoons panko or plain dried bread crumbs
3anchovy fillets, minced
3tablespoons grated Parmesan
¼teaspoon packed grated lemon zest
1large pinch red pepper flakes
Extra virgin olive oil, for drizzling

Ingredient Substitution Guide

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Preparation

For the Potato
1. Step 1
  Heat oven to 425 degrees. Rub the potatoes with 1½ teaspoons salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
2. Step 2
  When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about ¼ inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining ¼ teaspoon of salt to bowl and mash with a fork until combined.
3. Step 3
  Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.

Ratings

4 out of 5

256 user ratings

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Comments

ss7 years ago

I'd suggest a vegetarian olive tapenade... it's salty and savory and may do well to replace anchovies. I'm making this tonight, and that's my plan.

Sandra7 years ago

Any suggestions to replace anchovies with?

Millie7 years ago

Needs some butter in combination with the olive oil as the potatoes were on the dry side. Perhaps some cream cheese mixed in would keep them moist too. Left the tops off and the crumb topping was tasty and crispy.

Nancy R5 months ago

Could use some butter or cream cheese. A little dry, but good flavor

Barbara10 months ago

Very simple and tasty. Made as written except I was out of lemons so no zest. I followed the advice of other cooks and didn’t add any additional salt to the potato mixture and was generous with the olive oil. The potatoes were nice and moist. This one is a keeper!

Tove11 months ago

Fantastic recipe!

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