Martha Stewart’s baked potato uses oil-rubbed, salt-crusted russet potatoes baked directly on the oven rack at 400F (200C) until the flesh is completely tender, and it takes about 1 hour 25 minutes for 4 servings.
Her test kitchen published this as their go-to method on marthastewart.com, and what sets it apart from most baked potato guides is the finishing step. After the potatoes come out of the oven, each one gets banged on the counter to break up the starchy interior before you cut it open.
That counter bang is the whole trick. One firm hit loosens the dense, compacted flesh so it comes apart fluffy instead of gummy, and cutting into a potato you skipped this step on gives you a flat, waxy center that no amount of butter can fix.
Martha Stewart Baked Potato
Course: SidesCuisine: AmericanDifficulty: Easy4
servings10
minutes1
hour15
minutes280
kcal1
hour25
minutesRussets get a coat of olive oil and kosher salt, then bake on a bare oven rack until the skin is crisp and the inside yields to a knife. One firm smack on the counter fluffs the flesh before you split, season, and load them up.
Ingredients
4 russet potatoes (about 2 1/2 lb / 1.1kg total)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
Unsalted butter, sour cream, and chopped chives, for serving
Directions
- Prep the potatoes. Preheat oven to 400F (200C). Wash and thoroughly dry the potatoes. Prick each one in a few spots with a fork, brush all over with olive oil, and season with salt.
- Bake on the rack. Place the potatoes directly on the oven rack (no baking sheet) and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour 15 minutes depending on size.
- Bang and serve. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff the flesh. Repeat with each potato. Cut open, season generously with salt and pepper, and top with butter, sour cream, and chives.
Notes
- Notes (from Martha’s original):
When buying potatoes, look for firm russets that are heavy for their size, with a smooth surface and even complexion. Potatoes with eyes, dark spots, or a greenish hue are old and should not be used.
FAQs
Why does Martha use russet potatoes and not another variety?
Russets have the highest starch content of common grocery store potatoes, and that starch is what gives you a dry, fluffy center after baking. Waxy types like Yukon Gold or red potatoes hold their shape well in soups and salads, but they bake up dense and almost creamy inside.
That dense texture fights against toppings instead of absorbing them. A russet splits open into a cloud that soaks up butter and sour cream, which is exactly what a loaded baked potato needs. For a recipe where waxy potatoes are the right pick, her potato salad uses red-skinned ones for the opposite reason.
Why prick the potatoes with a fork before baking?
Steam builds up inside a sealed potato as it bakes, and without an escape route, the skin can burst open in the oven. The fork holes let that steam vent slowly so the potato cooks evenly and keeps its shape.
You only need a few pricks on each side. Too many holes let moisture escape too fast, which can dry out the flesh before the center finishes cooking. Three or four shallow jabs per potato is enough to prevent splitting without sacrificing texture.
Why bake directly on the oven rack instead of a baking sheet?
Hot air circulates around all sides of the potato when it sits on the bare rack, so the skin crisps evenly from top to bottom. A baking sheet blocks heat from the underside and leaves you with one soft, pale spot where the potato sat.
That even heat also means more consistent cooking throughout, so the center and the edges finish at the same time. If you are worried about drips, slide a sheet of foil onto the rack below to catch anything without insulating the potatoes themselves.
What does banging the potato on the counter actually do?
The starch granules inside a hot baked potato are swollen and packed tight. One firm hit cracks them apart and creates air pockets, so when you cut in, the flesh looks and feels light and fluffy instead of dense and gummy.
Skip this step and you will notice the difference immediately: the inside sits flat and waxy, and toppings slide off instead of sinking in. Use a folded kitchen towel to protect your hand, and hit the counter with confidence. A timid tap does not break the starch. For a main course to serve alongside, her butter chicken pairs well with the crispy skins.
How should you store and reheat leftover baked potatoes?
Plain baked potatoes keep in the fridge for up to 4 days sealed in an airtight container or wrapped tightly. Do not freeze them, because the starch turns gritty and the texture never recovers properly.
Reheat in a 350F (180C) oven for 15 to 20 minutes until hot through. The microwave works in a pinch but softens the crispy skin, so the oven is worth the wait if you want that crunch back. Leftover potatoes also work well sliced and pan-fried in butter the next morning.
