Crunchy Baked Potatoes With Anchovy, Parmesan and Rosemary

By Melissa Clark

Updated February 9, 2016

  • Jim Wilson/The New York Times
Media 1 of 1
Total Time
1 hour 30 minutes
Rating
4(268)
Comments
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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

  • 4 large russet potatoes 10 to 12 ounces each, scrubbed well

  • 1 ¾ teaspoons kosher salt

  • ¼ 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

FOR THE TOPPING

  • 6 tablespoons panko or plain dried bread crumbs

  • 3 anchovy fillets, minced

  • 3 tablespoons grated Parmesan

  • ¼ teaspoon packed grated lemon zest

  • 1 large pinch red pepper flakes

  • Extra virgin olive oil, for drizzling

Ingredient Substitution Guide
Nutritional analysis per serving

65 grams carbs; 17 milligrams cholesterol; 470 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 5 grams fiber; 838 milligrams sodium; 16 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE POTATO

    1. Step 1

      Heat oven to 425 degrees. Rub the potatoes with 1 ½ 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.

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Ratings

4 out of 5
268 user ratings
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Comments

ss

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.

Sandra

Any suggestions to replace anchovies with?

Millie

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 R

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

Barbara

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!

Tove

Fantastic recipe!

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