Food & Cooking Recipes Lunch Recipes Martha's Baked Potatoes Be the first to rate & 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 February 14, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Here's how Martha makes a steakhouse-worthy baked potato, replete with crispy skin and fluffy interior. Her favorite topping? A classic combination of bacon, Cheddar, sour cream, and chives. Ingredients 4 large russet potatoes, scrubbed Sour cream, for serving (optional) Cooked and coarsely chopped bacon, for serving (optional) Finely snipped chives, for serving (optional) Freshly grated cheddar cheese, for serving (optional) Unsalted butter, for serving (optional) Coarse salt and freshly ground pepper (optional) Directions Preheat oven to 400 degrees. Place potatoes on a baking sheet and bake until tender when pierced with the tip of a knife, about 1 hour. Baking time will vary depending on the size of the potatoes. Remove potatoes from the oven and break open by smashing on counter or breaking in half. Top with desired toppings and serve immediately. Bryan Gardner Rate it Print