Baked potato with mustard and watercress butter

Baked potato with mustard and watercress butter

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  • 4
  • Easy
  • 15 minutes
  • 1 hour
  • Kleine Zalze Sauvignon Blanc 2010


  • 8 baking potatoes
  • Olive oil, for rubbing
  • Sea salt and freshly ground black pepper
  • 250 g butter, softened
  • 3 T whole-grain mustard
  • 5 anchovy fillets, roughly chopped
  • A handful fresh watercress, stems removed and leaves roughly chopped

Cooking Instructions

Preheat the oven to 200°C. Prick the potatoes using a fork, then rub with olive oil and season to taste. Bake for 1 hour, or until the skins are crisp and the flesh soft.

Meanwhile, add the softened butter, mustard, chopped anchovies and watercress to a bowl and mix until combined. Season to taste. Serve the baked potatoes with spoonfuls of the flavoured butter.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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