Halved Baked Potatoes
Buttery baked-potato halves can be served on the side of our Beef Tenderloin with Shallot Mustard Sauce.
- Servings: 4
Photography: Lisa Hubbard
Source: Martha Stewart Living, November 2000
- 2 large russet potatoes, scrubbed
- 1 tablespoon butter
- 4 sprigs fresh thyme
- Coarse salt
Heat oven to 425 degrees. Cut the potatoes in half lengthwise, and arrange, cut sides up, in a baking dish.
Transfer baking dish to the oven on the lower rack, and bake until potatoes are golden brown and puffy on top, 40 to 50 minutes. Serve each topped with a dab of butter and a fresh thyme sprig and sprinkled with coarse salt to taste.