for a Baked Potato (fluffy every time when using this trick) – Eat With Your Eyes


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

  1. Baked Potato Preparation
  2. Line cooking rack with aluminum foil
  3. Preheat toaster oven to 425℉
  4. Scrub potatoes clean and pat dry
  5. With a fork, puncture potatoes on all sides, about 5 times total
  6. With a knife, carve an X on the top, about ½“ deep
  7. Pour olive oil in your palms and rub potatoes
  8. Sprinkle kosher sea salt all over potato skins
  9. Bake for 30 minutes, turn them over, then bake for another 20 minutes
  10. 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. 
  11. Let cool for a couple minutes
  12. 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.
  13. Use a small fork to finish fluffing the inside
  14. Serve with your favorite toppings
  15. Anchovy Butter Preparation
  16. Mash the softened butter in a bowl with a fork
  17. Add anchovy fillets, garlic, paprika, and lemon juice, and mix together with butter using a fork
  18. Taste and add salt if needed
  19. Spoon the butter onto a piece of plastic wrap or parchment paper
  20. Roll into a log and twist the ends
  21. Chill for at least 2 hours in the fridge (or in the freezer for a few minutes)
  22. Note: If you have a mortar and pestle, then use it to make this butter


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