Martha Stewart's #1 Hack for Fluffier Baked Potatoes
Just like fat in the 1990s, carbs have gotten a pretty bad rap in the past decade—potatoes very much included. With the rise of the keto diet, anything with more than 20 grams of carbs (a medium russet has 37 grams) won't fit into many keto menus for the entire day, not to mention a single meal.
But here at EatingWell, we're more into a well-balanced approach with a keen focus on food quality rather than limiting a specific macronutrient group or counting calories meticulously. So we were delighted to see culinary queen Martha Stewart take to Instagram and share our affinity for potatoes.
For lunch, she made a batch of baked potatoes that practically pillow right out of the skin. So what's the secret?
Stewart took Yukon gold and Idaho potatoes and roasted them slowly for about 90 minutes in an oven set to 325 degrees. Once out of the oven and cooled down enough to handle, she picked up each potato individually and smashed it "straight down on the counter just hard enough to break up and fluff the interior without completely breaking all the skin."
From there, all that's left to do is peel open the skin a little more to reveal the flesh inside and top with butter, crème fraîche or sour cream, chopped dill or parsley, salt and pepper.
The texture of her potato looks so incredible, we plan to skip those toppings and use one of these ideas to make the baked potato the meal for dinner this weekend. Cheeseburger Stuffed Potatoes sound supremely comforting after this wild week (and year, TBH).