Instructions: Heat about half of oil in a skillet over medium heat and add onion. Cook until it begins to soften, 4-5 minutes. Add fennel and garlic, season with salt and pepper, and cook until just starting to brown, about 5 minutes. Remove from heat and stir in anchovies, tomatoes, parsley and capers. Taste for salt and pepper.

Slice a thin sliver off bottom of each potato to form a flat seat - you want them to stand without rolling. Then slice top quarter off each potato. Discard slices from top and bottom, or youll end up with too much filling. Use a melon-baller to scoop out insides of potatoes, leaving a 1/2 inch-thick wall around. Pile scooped-out insides on a cutting board and finely chop. (Or use a food processor to chop potatoes, setting on pulse.) Stir potatoes into skillet with other ingredients.

Rub potato shell inside and out with some of remaining olive oil and sprinkle inside with salt and pepper. Spoon filling into potatoes, pressing down to compress as you go and mounding it up on top. Arrange filled potatoes in a baking dish. Drizzle a bit of oil over each potato. Brush dull side of a piece of foil with oil and use it to cover dish tightly. Bake 45 minutes.

Remove foil and spoon any juices in pan over potatoes to baste. Increase temperature to 400 degrees and continue baking, uncovered, until potatoes are lightly browned on top, 10-15 minutes. Serve hot, as a side dish or a zesty main lunch.

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