This easy baked potato recipe gives you crispy, golden skin and a soft, fluffy center—just like Martha Stewart makes them! Perfect as a simple side or a hearty meal, you can top it with butter, sour cream, or cheese for extra flavor. With just a few ingredients, it’s a foolproof way to enjoy classic comfort food.
Recipe Ingredients:
- 4 large russet potatoes (about 250g / 9oz each)
- 2 tbsp olive oil
- 1 tbsp coarse salt (kosher salt or sea salt)
- Optional toppings: butter, sour cream, chives, grated cheese
How To Make Baked Potatoes?
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the potatoes: Wash and dry the potatoes thoroughly. Using a fork, prick each potato in a few spots to allow steam to escape.
- Season the potatoes: Rub the potatoes with olive oil and sprinkle them generously with salt. This helps create a crispy, flavorful skin.
- Bake the potatoes: Place the potatoes directly on the oven rack and bake for 1 hour to 1 hour 15 minutes, or until the skin is crispy and the inside feels soft when pierced with a knife.
- Fluff the potatoes: Using a clean kitchen towel to hold each potato, lightly press down on the sides or gently slam it on the counter to release steam and fluff up the inside.
- Serve immediately: Slice open the potatoes and serve hot with butter, sour cream, chives, or your favorite toppings.
Recipe Tips:
- Use russet potatoes for the best texture: They have a high starch content, making the inside fluffy while keeping the skin crispy. Other potatoes won’t bake the same way.
- Don’t wrap in foil: Foil traps moisture, making the skin soft instead of crispy. Bake them uncovered for the perfect crunch.
- Bake directly on the oven rack: This allows even heat circulation, helping the skin crisp up all around. If using a baking tray, place a wire rack on top.
- Oil and salt before baking: Rubbing with olive oil and salt before baking adds flavor and helps create a crispy, well-seasoned skin.
- Let them rest for 5 minutes before cutting: This helps the inside stay fluffy and prevents too much steam from escaping too quickly.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover baked potatoes cool to room temperature. Store them in an airtight container or wrap them individually in foil. Keep them in the fridge for up to 4 days.
- Freeze: Wrap each cooled potato tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. To thaw, leave them in the fridge overnight before reheating in the oven at 180°C (350°F) until hot.
- Reheat: Preheat the oven to 180°C (350°F). Place the baked potatoes directly on the oven rack or a baking sheet. Heat for 15–20 minutes until warmed through and crispy.
Nutrition Facts
Serving Size: 1 medium potato (173g)
- Calories: 161
- Total Fat: 0.2g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 17mg
- Potassium: 926mg
- Total Carbohydrate: 37g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 4g
Check out More Recipes:
- Martha Stewart Gruyere Scalloped Potatoes
- Martha Stewart Potatoes Au Gratin
- Martha Stewart Mashed Potatoes
- Martha Stewart Scalloped Potatoes
Martha Stewart Baked Potatoes
Description
This easy baked potato recipe gives you crispy, golden skin and a soft, fluffy center—just like Martha Stewart makes them! Perfect as a simple side or a hearty meal, you can top it with butter, sour cream, or cheese for extra flavor. With just a few ingredients, it’s a foolproof way to enjoy classic comfort food.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the potatoes: Wash and dry the potatoes thoroughly. Using a fork, prick each potato in a few spots to allow steam to escape.
- Season the potatoes: Rub the potatoes with olive oil and sprinkle them generously with salt. This helps create a crispy, flavorful skin.
- Bake the potatoes: Place the potatoes directly on the oven rack and bake for 1 hour to 1 hour 15 minutes, or until the skin is crispy and the inside feels soft when pierced with a knife.
- Fluff the potatoes: Using a clean kitchen towel to hold each potato, lightly press down on the sides or gently slam it on the counter to release steam and fluff up the inside.
- Serve immediately: Slice open the potatoes and serve hot with butter, sour cream, chives, or your favorite toppings.
Notes
- Use russet potatoes for the best texture: They have a high starch content, making the inside fluffy while keeping the skin crispy. Other potatoes won’t bake the same way.
Don’t wrap in foil: Foil traps moisture, making the skin soft instead of crispy. Bake them uncovered for the perfect crunch.
Bake directly on the oven rack: This allows even heat circulation, helping the skin crisp up all around. If using a baking tray, place a wire rack on top.
Oil and salt before baking: Rubbing with olive oil and salt before baking adds flavor and helps create a crispy, well-seasoned skin.
Let them rest for 5 minutes before cutting: This helps the inside stay fluffy and prevents too much steam from escaping too quickly.
Martha Stewart Baked Potatoes