Crunchy Baked Potatoes With Anchovy, Parmesan and Rosemary

Variation for your basic Twice-Baked potato.    A baked potato and salad makes a great dinner.    You could serve these as an appetizer, slice crosswise after preparing and layer the slices like toppled dominoes.

If you are not a fan of Anchovies, leave them out.  I think they add a nice flavor.   I love them especially good Spanish or Italian ones. 
From: www.nytimes.com Mar 1, 2010


FOR THE POTATO
4 large russet potatoes (10 to 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 (optional)
2 garlic cloves, minced

FOR THE 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.

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 falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 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, and transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of 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 to 2 minutes, until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.
Yield: 4 large servings