CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY
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.
Provided by Melissa Clark
Categories weekday, side dish
Time 1h30m
Yield 4 large servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Rub the potatoes with 1 1/2 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.
- When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
- 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.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 811 milligrams, Sugar 2 grams
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Ruku Rokonujjaman
[email protected]These potatoes are a great way to get your kids to eat their vegetables. My kids love the crispy skin and flavorful topping.
K Fletch
[email protected]I love to make these potatoes ahead of time and then reheat them in the oven when I'm ready to serve them. They're just as good the second time around!
Ina Sefa
[email protected]These potatoes are also great served as a snack. Just cut them into wedges and bake them until crispy. Serve with your favorite dipping sauce.
Zohaib Kolachi
[email protected]I've made this recipe with both russet potatoes and Yukon Gold potatoes. I prefer the Yukon Gold potatoes because they're a bit creamier and have a more tender texture.
Shanti Tajpuria
[email protected]These potatoes are a great way to use up leftover mashed potatoes. Just spread the mashed potatoes in a baking dish, top with the anchovy-Parmesan mixture, and bake until crispy.
Waseem Akhtar
[email protected]I love the combination of flavors in this recipe. The anchovies, Parmesan, and rosemary all complement each other perfectly.
Mathiang Deng Jr
[email protected]These potatoes are the perfect side dish for any meal. They're crispy, flavorful, and easy to make. I highly recommend them!
Sandy Publish
[email protected]I'm a vegetarian, so I omitted the anchovies from this recipe. The potatoes were still very flavorful, and the Parmesan and rosemary topping was perfect.
Carly Crowley
[email protected]I made these potatoes for a party, and they were a huge hit! Everyone loved the crispy skin and flavorful topping. I'll definitely be making these again.
Magnus Anubis
[email protected]These potatoes were a bit salty for my taste, but I think that's because I used a bit too much Parmesan cheese. Next time, I'll use a little less cheese and see how they turn out.
Affh kgjg
[email protected]I'm not a big fan of anchovies, but I loved these potatoes! The Parmesan and rosemary really balanced out the flavor of the anchovies.
renato pjetergjokaj
[email protected]I didn't have any anchovies, so I used capers instead. They worked well, and the potatoes were still very flavorful.
Kayla Hammond
[email protected]These potatoes were a bit too crispy for my taste, but the flavor was still good. I think I'll try baking them for a shorter amount of time next time.
T Drotzur
[email protected]I love this recipe because it's so easy to make, but it always turns out impressive. The potatoes are always crispy and golden brown, and the anchovy-Parmesan topping is always flavorful and cheesy.
Kezia Wanjiru
[email protected]This was my first time making crunchy baked potatoes, and they turned out great! I followed the recipe exactly, and the potatoes were crispy on the outside and fluffy on the inside. The anchovy-Parmesan topping was also very flavorful.
Wafa Zulifqar
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The potatoes are always crispy on the outside and fluffy on the inside, and the anchovy-Parmesan topping is perfectly savory and tangy.
Kamila Abul
[email protected]These potatoes were a hit! The crispy skin and flavorful anchovy-Parmesan topping were a perfect combination. I'll definitely be making these again.