Baked Custard
The recipe Baked Custard can be made in roughly 45 minutes. This gluten free and lacto ovo vegetarian
for a Baked Potato fluffy every time when using this trick
Details
- Serving Size: 2
- Gluten-Free: True
- Weight Watchers: 29 Points
Cuisine
- side dish
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
Line cooking rack with aluminum foil
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
Use a small fork to finish fluffing the inside
Serve with your favorite toppings
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
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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