Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Potato Bar 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 January 23, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs Servings: 4 Sidle up to the table, split open a spud, and fill it with one of our four flavor combinations. Each topping combination is enough for four potatoes. If you've got a crowd to feed, bake more potatoes, and make more than one style of topping. Ingredients 4 baking potatoes (8 ounces each), scrubbed 1 tablespoon olive oil Coarse salt and ground pepper Desired topping (below) All-American 1 cup shredded Monterey Jack cheese 4 ounces cooked ham, diced 1 cup frozen peas, thawed Scandinavian 1 cup reduced-fat sour cream 4 ounces smoked salmon, torn into small pieces 2 to 3 scallions, thinly sliced Tex-Mex 1 cup crumbled soft goat cheese (4 ounces) 1 cup canned black beans, rinsed and drained ½ cup store-bought salsa Italian 1 cup part-skim ricotta cheese 4 ounces sliced pepperoni (1 cup) 1 package (10 ounces) frozen leaf spinach, thawed, squeezed dry, and roughly chopped Directions Preheat oven to 400 degrees. Prick potatoes all over with a fork, and rub them with oil. Place potatoes on a rimmed baking sheet; bake until easily pierced with the tip of a paring knife, 50 to 60 minutes. Cut a deep cross in each potato; push ends together to open. Season with salt and pepper; add desired toppings. John Kernick Rate it Print