CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY

CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY image

Yield 4 servings

Number Of Ingredients 14

4 large russet potatoes (10 - 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
For topping:
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

Steps:

1. 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 comes off) Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 - 70 minutes. 2. 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 fo salt to bowl and mash with a fork until combined. 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 - 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.