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Crunchy Baked Potatoes with Anchovy, Parmesan and Rosemary<\/p>\nCrunchy Baked Potatoes with Anchovy, Parmesan and Rosemary<\/p>\n
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4 large russet potatoes 10 to 12 ounces each, scrubbed well<\/p>\n
1\u00be tsp. kosher salt<\/p>\n
\u00bc cup grated Parmesan<\/p>\n
2 T. extra virgin olive oil, more for drizzling<\/p>\n
2tsp. minced fresh rosemary<\/p>\n
4 anchovy fillets, minced<\/p>\n
2 garlic cloves, minced<\/p>\n
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6 T. panko or plain dried bread crumbs<\/p>\n
3 anchovy fillets, minced<\/p>\n
3 T. grated Parmesan<\/p>\n
\u00bc tsp. packed grated lemon zest<\/p>\n
1 large pinch red pepper flakes<\/p>\n
Extra virgin olive oil, for drizzling<\/p>\n
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Heat oven to 425 degrees. Rub the potatoes with 1\u00bd tsp. salt and pierce twice with a fork (don\u2019t 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 \u00bc inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining \u00bc tsp. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crunchy Baked Potatoes with Anchovy, Parmesan and Rosemary 4 large russet potatoes 10 to 12 ounces each, scrubbed well 1\u00be tsp. kosher salt \u00bc cup grated Parmesan 2 T. extra virgin olive oil, more for drizzling 2tsp. minced fresh rosemary 4 anchovy fillets, minced 2 garlic cloves, minced 6 T. panko or plain dried bread crumbs 3 anchovy fillets, minced 3 T. grated Parmesan \u00bc tsp. packed grated lemon zest 1 large pinch red pepper flakes Extra virgin…<\/p>\n