Food & Cooking Recipes Dinner Recipes Baked Potatoes with Assorted Toppings 3.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 15 mins Servings: 4 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. 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 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. 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. Alpha Smoot Rate it Print