Ingredients: 2 (10 oz) Russet potatoes,1 tsp kosher sea salt,1 Tbsp olive oil,8 Tbsp (1 stick) butter, at room temperature,3 anchovy fillets,3 anchovy fillets,3 cloves garlic, finely chopped,1/2 tsp paprika,1 tsp lemon juice,Salt to taste
Instructions:
- Baked Potato Preparation
- Line cooking rack with aluminum foil
- Preheat toaster oven to 425℉
- Scrub potatoes clean and pat dry
- With a fork, puncture potatoes on all sides, about 5 times total
- With a knife, carve an X on the top, about ½“ deep
- Pour olive oil in your palms and rub potatoes
- Sprinkle kosher sea salt all over potato skins
- Bake for 30 minutes, turn them over, then bake for another 20 minutes
- Stick a fork into the thickest part of the potato. They’re done when there’s no resistance. If there is resistance, leave it in there and check again in ten minutes. And so on. Don’t worry, you won’t overbake your spud.
- Let cool for a couple minutes
- Gently massage potato with your hands to fluff up the inside. Gently press on all sides and repeat for a minute or so, until you feel the inside of the potato start to loosen up.
- Use a small fork to finish fluffing the inside
- Serve with your favorite toppings
- Anchovy Butter Preparation
- Mash the softened butter in a bowl with a fork
- Add anchovy fillets, garlic, paprika, and lemon juice, and mix together with butter using a fork
- Taste and add salt if needed
- Spoon the butter onto a piece of plastic wrap or parchment paper
- Roll into a log and twist the ends
- Chill for at least 2 hours in the fridge (or in the freezer for a few minutes)
- Note: If you have a mortar and pestle, then use it to make this butter
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