• prep: 0 hr
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  • Summary

    Here's how Martha makes a steakhouse-worthy baked potato, replete with crispy skin and fluffy interior. Her favorite topping? A classic combination of bacon, Cheddar, sour cream, and chives.


    • 4 large russet potatoes, scrubbed
    • Sour cream, for serving (optional)
    • Cooked and coarsely chopped bacon, for serving (optional)
    • Finely snipped chives, for serving (optional)
    • Freshly grated cheddar cheese, for serving (optional)
    • Unsalted butter, for serving (optional)
    • Coarse salt and freshly ground pepper (optional)


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