Ingredients
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
- Nutritional Information
Nutritional analysis per serving (4 servings)
443 calories; 15 grams fat; 4 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 15 grams protein; 17 milligrams cholesterol; 1542 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 large servings
Preparation
For the potato
- 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.
1 hour 30 minutes
Dining and Cooking