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

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

  Ready in : 60 mins
  Preparation time : 5 mins
  Cooking time: 55 mins

For a Baked Potato (fluffy every time when using this trick) is a side dish that serves 2. One portion of this dish contains around 8g of protein, 54g of fat, and a total of 710 calories. For $1.32 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. If you have russet potatoes, lemon juice, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by spoonacular user maplewoodroad.

  1. gluten free gluten free

Diets

  1. GLUTEN FREE

  2. PESCATARIAN

Ingredients
russet potatoes

russet potatoes

20 oz

kosher sea salt

kosher sea salt

1 tsp

olive oil

olive oil

1 Tbsp

butter

butter

8 Tbsp

anchovy

anchovy

3 fillet

garlic

garlic

3 cloves

paprika

paprika

0.5 tsp

lemon juice

lemon juice

1 tsp

salt

salt

2 servings

Cooking in Steps

  1. 1
    Baked Potato Preparation

    potato

    potato

  2. 2
    Line cooking rack with aluminum foil

    aluminum foil
    aluminum foil

  3. 3
    Preheat toaster oven to 425℉

    toaster
    toaster
    oven
    oven

  4. 4
    Scrub potatoes clean and pat dry

    potato

    potato

  5. 5
    With a fork, puncture potatoes on all sides, about 5 times total

    potato

    potato

  6. 6
    With a knife, carve an X on the top, about ½“ deep

    knife
    knife

  7. 7
    Pour olive oil in your palms and rub potatoes

    olive oil

    olive oil

    potato

    potato

    dry seasoning rub

    dry seasoning rub

  8. 8
    Sprinkle kosher sea salt all over potato skins

    sea salt

    sea salt

    potato

    potato

  9. 9
    Bake for 30 minutes, turn them over, then bake for another 20 minutes

    oven
    oven

  10. 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. 

    potato

    potato

  11. 11
    Let cool for a couple minutes

  12. 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.

    potato

    potato

  13. 13
    Use a small fork to finish fluffing the inside

  14. 14
    Serve with your favorite toppings

  15. 15
    Anchovy Butter Preparation

    anchovies

    anchovies

    butter

    butter

  16. 16
    Mash the softened butter in a bowl with a fork

    butter

    butter

    bowl
    bowl

  17. 17
    Add anchovy fillets, garlic, paprika, and lemon juice, and mix together with butter using a fork

    anchovy fillets

    anchovy fillets

    lemon juice

    lemon juice

    paprika

    paprika

    butter

    butter

    garlic

    garlic

  18. 18
    Taste and add salt if needed

    salt

    salt

  19. 19
    Spoon the butter onto a piece of plastic wrap or parchment paper

    butter

    butter

    wrap

    wrap

    baking paper
    baking paper
    plastic wrap
    plastic wrap

  20. 20
    Roll into a log and twist the ends

    roll

    roll

  21. 21
    Chill for at least 2 hours in the fridge (or in the freezer for a few minutes)

  22. 22
    Note: If you have a mortar and pestle, then use it to make this butter

    butter

    butter

    mortar and pestle
    mortar and pestle

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