Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Baked Potatoes 3.5 (26) Add your rating & 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 20, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Martha shows how to make a baked potato, No. 8 in our 20 More Things Everyone Should Know. Ingredients 4 large russet potatoes, washed Coarse salt and freshly ground pepper Unsalted butter, for serving Cooked broccoli, for serving Sour cream, for serving Freshly grated cheddar cheese, for serving Finely chopped chives, for serving Directions Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Insert a metal skewer lengthwise through the center of each potato. Place on baking sheet and bake until tender when pierced with the tip of a knife, about 1 hour. Remove from oven and break open by smashing on counter, or breaking in half. Top with desired toppings, and serve immediately. Rate it Print