By Melissa Clark
- Total Time
- 1 hour 30 minutes
- Rating
- 4(240)
- Notes
- Read community notes
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
- 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
- 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
For the Potato
For the Topping
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
409 calories; 17 grams fat; 5 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 14 grams protein; 834 milligrams sodium
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
For the Potato
See AlsoTop 5 Jerusalem Artichoke RecipesSweet Potato Soup Recipe – Oma's Süßkartoffel-SuppeMashed Turnips and Potatoes With Turnip Greens RecipePotato Mousseline RecipeStep
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.
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.
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
240
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Cooking Notes
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.
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.
Liza
Simple to make and very tasty. I was concerned that the potatoes may be a little dry but they weren't at all. A keeper.
Neil
The recipe does say to drizzle tops VERY GENEROUSLY with olive oil. I did, and the potatoes weren't dry at all.
erin
Delicious. My husband and I loved this recipe and the leftovers made for a great lunch the next day. The only thing I would caution is the amount of anchovies in the topping. 3 makes it a tad too salty for my taste, I would probably scale it down to 1 next time (and this is coming from someone who puts a whole tin of chopped anchovies into EVOO + garlic for a quick pasta sauce). Will make again!
Russell
You could also try white miso.
Terry
Big hit at our house. Served with spicy garlicky meatloaf. Took the advice of adding some butter to the potatoes and they came out nice and moist.
Roni Jordan
Made one huge 1 lb potato to share this with husband w/our porterhouse steak. Baked with a salt & olive oil rub, which keeps the potato moist inside, then followed recipe with ingredients halved. Used anchovy paste, not whole filets. Will cut back on that next time, a bit salty. Also used Romano which I prefer over Parmesan. Needed only a few minutes to crisp up after stuffing and topping, no broiler time required. Nice change of pace from usual baked w/sour cream.
Laura B.
This recipe was delicious and an easy way to make a basic baked potato a little fancier. I didn’t have anchovies so I omitted them. I made this as a side to a NY strip with roasted honey balsamic brussel sprouts.
Mark P
Adding a TBSP of butter per potato into the filling was a suggestion appreciated. The potatoes are an excellent alternative to heavy cheesy ones and particularly good with grilled steak.
drew
Cooked the potatoes on a pizza stone to help with the crisping.. was happy with the choice!
CS
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.
Susan L
The ultimate comfort food, LOVED it. Added a bit more olive oil at the table but that was all it needed.
Chap
I would use like half the amount of anchovies, parm was good but maybe add more?
Charlotte K
I think I'd like it better without the anchovy but these are delicious!
Lara Irwin
Could this dish by frozen in advance and reheated?
Rita
Delicious!
Marisa
Delicious, but my potatoes came out super salty for some reason. I will do half the number of anchovies next time.
Mary Pat
These were good--but the crunchy seems to refer to the topping. We didn't get the old fashioned crunchy skins I was hoping for. Does anyone have a suggestion for ensuring this desired outcome?
Step one
Try rubbing the potatoes all over with olive oil before roasting in step one. Then just be sure the potatoes are fully cooked and the skins crispy.
Roni Jordan
Made one huge 1 lb potato to share this with husband w/our porterhouse steak. Baked with a salt & olive oil rub, which keeps the potato moist inside, then followed recipe with ingredients halved. Used anchovy paste, not whole filets. Will cut back on that next time, a bit salty. Also used Romano which I prefer over Parmesan. Needed only a few minutes to crisp up after stuffing and topping, no broiler time required. Nice change of pace from usual baked w/sour cream.
Terry
Big hit at our house. Served with spicy garlicky meatloaf. Took the advice of adding some butter to the potatoes and they came out nice and moist.
erin
Delicious. My husband and I loved this recipe and the leftovers made for a great lunch the next day. The only thing I would caution is the amount of anchovies in the topping. 3 makes it a tad too salty for my taste, I would probably scale it down to 1 next time (and this is coming from someone who puts a whole tin of chopped anchovies into EVOO + garlic for a quick pasta sauce). Will make again!
Katherine
Delicious. It works well as a dinner-party dish if you use smaller russets, because everything can be put together ahead of time and then just reheated whilst you are enjoying your guests over appetizers. I reheated at 400 degrees (simultaneously roasting a pork tenderloin), and found that that temperature browned the topping without any need for a few minutes under the grill.
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