ClosePhoto: Getty / George Pimentel / Contributor; Instagram / @marthastewart48Just like fat in the 1990s, carbs have gotten a pretty bad rap in the past decade—potatoes very much included. With the rise of theketo diet, anything with more than20 gramsof carbs (a medium russet has37 grams) won’t fit into many keto menus for the entireday, not to mention a single meal.But here atEatingWell, we’re more into a well-balanced approach with a keen focus onfood qualityrather than limiting a specific macronutrient group or counting calories meticulously. So we were delighted to see culinary queenMartha Stewarttake 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.“What It’s Really Like to Quarantine with Martha Stewart, According to Her GardenerFrom 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 tomake the baked potato the mealfor dinner this weekend.Cheeseburger Stuffed Potatoessound supremely comforting after this wild week (and year, TBH).Once you’ve given the baked beauties a shot, don’t miss our newest carb crush the next time you’re seeking a side dish for supper or for the holidays:melting potatoes.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Getty / George Pimentel / Contributor; Instagram / @marthastewart48
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 theketo diet, anything with more than20 gramsof carbs (a medium russet has37 grams) won’t fit into many keto menus for the entireday, not to mention a single meal.But here atEatingWell, we’re more into a well-balanced approach with a keen focus onfood qualityrather than limiting a specific macronutrient group or counting calories meticulously. So we were delighted to see culinary queenMartha Stewarttake 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.“What It’s Really Like to Quarantine with Martha Stewart, According to Her GardenerFrom 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 tomake the baked potato the mealfor dinner this weekend.Cheeseburger Stuffed Potatoessound supremely comforting after this wild week (and year, TBH).Once you’ve given the baked beauties a shot, don’t miss our newest carb crush the next time you’re seeking a side dish for supper or for the holidays:melting potatoes.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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 theketo diet, anything with more than20 gramsof carbs (a medium russet has37 grams) won’t fit into many keto menus for the entireday, not to mention a single meal.But here atEatingWell, we’re more into a well-balanced approach with a keen focus onfood qualityrather than limiting a specific macronutrient group or counting calories meticulously. So we were delighted to see culinary queenMartha Stewarttake 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.“What It’s Really Like to Quarantine with Martha Stewart, According to Her GardenerFrom 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 tomake the baked potato the mealfor dinner this weekend.Cheeseburger Stuffed Potatoessound supremely comforting after this wild week (and year, TBH).Once you’ve given the baked beauties a shot, don’t miss our newest carb crush the next time you’re seeking a side dish for supper or for the holidays:melting 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 theketo diet, anything with more than20 gramsof carbs (a medium russet has37 grams) won’t fit into many keto menus for the entireday, not to mention a single meal.
But here atEatingWell, we’re more into a well-balanced approach with a keen focus onfood qualityrather than limiting a specific macronutrient group or counting calories meticulously. So we were delighted to see culinary queenMartha Stewarttake 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.”
What It’s Really Like to Quarantine with Martha Stewart, According to Her Gardener
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 tomake the baked potato the mealfor dinner this weekend.Cheeseburger Stuffed Potatoessound supremely comforting after this wild week (and year, TBH).
Once you’ve given the baked beauties a shot, don’t miss our newest carb crush the next time you’re seeking a side dish for supper or for the holidays:melting potatoes.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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