There is hardly anything cozier than a baked potato. It's all in the simple perfection of it: crispy, golden skin encasing a fluffy, buttery interior. This version marries my favorite spud preparation — Hasselback potatoes from Sweden — with those buttery beauties that I've relied on for decades.
- 2 large baking potatoes
- 4 cloves garlic
- 2 teaspoons Worcestershire sauce
- 3½ ounces Camembert cheese
- 2 sprigs of rosemary
- 1/2 stick unsalted butter
- Flaky sea salt
- Freshly ground black pepper
1. Preheat the oven to 375°F.
2. Clean the potato skins, if necessary, then cut deep slashes into them, but don't cut all the way through. The best way to ensure you don't mess it up is to pop the potato between two wooden spoon handles, and with a sharp knife, slice down until the handles prevent you from cutting any deeper.
3. Finely chop or mince the garlic and add it to a saucepan with the butter and Worcestershire sauce. Heat over high heat, stirring, just until the butter melts completely. Pour the melted butter over the potatoes, spreading the slices open as you pour. Bake, uncovered, for 1½ to 2 hours, until golden brown and crispy.
4. Remove the potatoes from the oven and tear the Camembert into small chunks, slotting them in the crevices in the potatoes along with the rosemary. Return the spuds to the oven for just 5 minutes, or until the cheese has melted.