for a Baked Potato fluffy every time when using this trick

for a Baked Potato (fluffy every time when using this trick)

for a Baked Potato (fluffy every time when using this trick)

1 hour

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Weight Watchers:   29 Points
Cuisine
  • side dish
Comments
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 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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