The creamiest, most buttery baked potatoes ever.
These characteristics contribute to a fluffy, creamy interior cloaked in a crispy skin when baked.
However, cooking icon Martha Stewart disagrees.
Simply Recipes / Photo Illustration by Wanda Abraham
At first glance, I thought it was a russet potato, but her caption surprised me.
She had baked Yukon gold potatoes, which is not something I thought a food expert would recommend!
So why does Martha recommend Yukon golds for baking?
Simply Recipes / Getty Images
Martha recommends that you bake them at a lower temperature (325F) for about one hour 30 minutes.
(Russet potatoes are typically baked at 400F to 450F for under one hour.)
Then, Martha throws another curveball recommendation.
Alison Bickel
and smash it on the kitchen counter to release the creamy insides and gently break up the skin.
Once you try this method out, I’m certain you won’t make baked potatoes any other way.
