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(246)
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

Learn: How to Cook Potatoes

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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

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

246 user ratings

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Cooking Notes

ss6 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.

Millie6 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.

Sandra6 years ago

Any suggestions to replace anchovies with?

Liza6 years ago

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.

Neil6 years ago

The recipe does say to drizzle tops VERY GENEROUSLY with olive oil. I did, and the potatoes weren't dry at all.

erin6 years ago

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!

Russell6 years ago

You could also try white miso.

Terry6 years ago

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 Jordan6 years ago

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.

Barbara1 month 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!

Tove2 months ago

Fantastic recipe!

mgh3 months ago

Yes, these can be frozen. I halve the spuds, mash etc. then put the topping on only those I serve immediately. The rest I freeze on a sheet pan until solid, then bag them; the prepped topping goes into a ziplock bag along side. I defrost enough for the next meal and sprinkle on topping with perhaps a little more fresh rosemary. A family favourite.

Laura B.1 year ago

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 P2 years ago

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.

drew2 years ago

Cooked the potatoes on a pizza stone to help with the crisping.. was happy with the choice!

CS2 years ago

Susan L4 years ago

The ultimate comfort food, LOVED it. Added a bit more olive oil at the table but that was all it needed.

Chap4 years ago

I would use like half the amount of anchovies, parm was good but maybe add more?

Charlotte K4 years ago

I think I'd like it better without the anchovy but these are delicious!

Lara Irwin6 years ago

Could this dish by frozen in advance and reheated?

Rita6 years ago

Delicious!

Marisa6 years ago

Delicious, but my potatoes came out super salty for some reason. I will do half the number of anchovies next time.

Mary Pat6 years ago

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 one5 years ago

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 Jordan6 years ago

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