Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Halved Baked Potatoes 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Lisa Hubbard Servings: 4 Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce. Ingredients 2 large russet potatoes, scrubbed 1 tablespoon butter 4 sprigs fresh thyme Coarse salt Directions 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. Print