Martha Stewart’s Secret for Perfect Baked Potatoes Every Time!

While everyone has their preferred style for French fries and their secret recipe for mashed potatoes, it’s generally accepted that the classic approach is usually the best for baked potatoes.

Traditionalists swear by russet potatoes for baking due to their starchy content, minimal moisture, and thick skin. These traits help achieve a soft and creamy middle encased in a crisp exterior when baked. Despite this, culinary legend Martha Stewart has a different viewpoint.

A couple of years back, Martha posted on Instagram a stunning photo of her lunch—a baked potato topped with a generous scoop of sour cream. Initially, it appeared to be a russet, but her caption threw me for a loop.

In her words, “Typically we don’t bake large Yukon gold potatoes but yesterday I threw in a few with some large Idaho potatoes and slow-roasted them at 325 degrees for an hour and a half.” Surprisingly, she had used Yukon gold potatoes—a choice not commonly favored by food connoisseurs for baking!

Senior editor Sara Bir explains, “Potatoes with high moisture content like redskins or Yukon golds are better suited for moist heat methods like steaming and boiling. They have lower starch content and maintain a denser texture after baking, which isn’t ideal for baked potatoes.” So, what’s the reason behind Martha’s endorsement of Yukon golds for baking? Here’s the reason.

Martha Stewart’s Technique for Baking Yukon Gold Potatoes

Because Yukon gold potatoes retain moisture, they can endure baking without becoming dry or falling apart, provided they are cooked correctly.

Martha suggests baking them at a reduced temperature of 325°F for about 90 minutes (in contrast, russet potatoes are usually baked at 400°F to 450°F for less than an hour).

Martha then offers another unexpected tip. Right after removing them from the oven, she recommends holding each potato with a clean kitchen towel (careful, they’re hot!) and gently smashing it on the countertop to fluff up the insides and slightly crack the skin.

The result is a culinary masterpiece: a thin, brittle skin enveloping a rich, buttery, and supremely creamy interior. Although denser than russets, the low and slow baking transforms them into a delightfully light and creamy dish.

After trying this method, you’ll likely never revert to your old ways of making baked potatoes. Perhaps it’s time to consider what you can whip up with that large bag of russets you have lying around.