New This Month

Baked Potatoes with Assorted Toppings

For the black-bean topping variation, top the potatoes with the yogurt and scallions after removing them from the oven. The sour-cream version requires no reheating whatsoever.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Alphs Smoot

Source: Martha Stewart Living

Ingredients

  • 4 russet potatoes, scrubbed
  • Extra-virgin olive oil
  • Unsalted butter, for serving (optional)
  • Coarse salt and freshly ground pepper

Toppings

  • Thawed frozen broccoli, shredded cheddar, and crumbled cooked bacon
  • Thawed frozen edamame and corn, thinly sliced red onion, and soy sauce
  • Black beans, crumbled cooked bacon, plain yogurt, and thinly sliced scallions
  • Sour cream, sliced radishes, pickled jalapenos, and salsa

Directions

  1. Preheat oven to 400 degrees with rack in center. Prick potatoes all over with a fork and rub with oil. Place on rack and bake until potatoes are easily pierced with the tip of a sharp knife, about 1 hour. Remove from oven and transfer to a parchment-lined baking sheet.

  2. Split potatoes, pressing ends to create a pocket in each. Add a dab of butter or drizzle with oil; season with salt and pepper. Stuff with desired toppings; return to oven to warm through, if needed (see note, above), about 5 minutes, before serving.

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