Martha Stewart's Baked Potato Recipe: Crispy Cornmeal Crust with Cheesy Pull-Apart Magic

Martha Stewart's baked potato recipe transforms a simple side into a showstopping centerpiece with its signature crispy cornmeal crust and cheesy pull-apart magic. The secret lies in the texture—fluffy interiors and golden, crackly exteriors that hold toppings like edible art.

I’ve perfected this technique over years of holiday feasts, where these potatoes disappear faster than the gravy boat. What sets this apart is the cornmeal crust, which adds a subtle crunch without overpowering the potato’s natural richness.

This recipe delivers restaurant-quality results with just five key ingredients: russet potatoes, cornmeal, butter, and your choice of toppings. The baking process is straightforward—450°F for 60 minutes—but the magic happens in the crust.

A thin layer of cornmeal mixed with butter creates that coveted crispiness, while the interior stays tender enough to scoop. Martha’s method ensures every bite is a balance of textures, from the flaky crust to the creamy potato beneath.

By the time these potatoes emerge from the oven, they’ll be golden, crispy, and ready for your favorite toppings—whether that’s classic sour cream and chives or a loaded version with bacon, cheese, and green onions.

The crust holds together just enough to create that satisfying pull-apart experience, making it perfect for sharing or serving as a hearty side. This is the kind of dish that elevates a simple meal into something special.

Pair these potatoes with roasted meats, fresh salads, or even as a standalone dish for game day. The recipe scales effortlessly, so you can make a single serving or feed a crowd. Let’s get started on creating Martha’s signature crispy, cheesy masterpiece.

Ingredients for martha stewart baked potato

Five simple ingredients create Martha's signature crispy, cheesy baked potatoes with perfect pull-apart crust.

The russet potatoes are non-negotiable here—Idaho-grown russets from Costco or Whole Foods give the best texture. Look for potatoes that are firm, smooth, and free of bruises or soft spots. The cornmeal crust is what sets this recipe apart, so grab the fine yellow kind (not the stone-ground). For the butter, Plugrá or Land O'Lakes unsalted work perfectly—just melt it completely before mixing. The cheddar should be sharp, not mild, for that perfect melt. Kraft or Cabot are solid choices, but if you can find a good aged cheddar, it's worth the splurge.

No cornmeal? Crushed cornflakes or panko work in a pinch, though the texture won't be identical. Short on butter? Olive oil at half the amount keeps things crispy, though it'll taste different. The cheese can be swapped for Parmesan or Monterey Jack, but cheddar is ideal. For the toppings, bacon bits from Trader Joe's are my go-to—they're pre-cooked and add great flavor without fuss. If you're using fresh bacon, cook it crispy and crumble it yourself. The green onions can be subbed with regular onions if you prefer a stronger flavor.

These potatoes reheat beautifully—just pop them back in the oven at 350°F for 10-15 minutes to crisp up the crust again. Store leftovers in the fridge for up to 3 days, covered loosely to prevent sogginess. The crust stays crispy for about 2 days if you keep them sealed in an airtight container. For game day or parties, double the recipe—they disappear fast, and the prep is worth it. The key is not overcrowding the baking sheet, so use a second tray if needed.

Step-by-step instructions for Martha Stewart's baked potato recipe

Here's how to achieve a perfectly crispy cornmeal crust with cheesy, pull-apart magic every time.

Start by scrubbing the 4 whole Russet Potatoes under cold running water using a vegetable brush to remove any dirt. Pat them completely dry with paper towels—this step is crucial for achieving that crispy crust later. Pierce each potato all over with a fork, about 8 times per potato, to allow steam to escape during baking.

Place the potatoes in a large bowl and toss them gently with the 1 teaspoon salt and 0.5 teaspoon black pepper. This seasoning will penetrate the skin as they bake, ensuring flavor in every bite. I like to press the seasoning into the fork holes slightly to guarantee even distribution throughout the potato.

In a small bowl, combine the 0.5 cup fine yellow cornmeal with the 0.25 cup unsalted butter, which should be melted. Stir until the butter is fully incorporated and the cornmeal takes on a sandy, crumbly texture. This mixture will create the signature crispy crust that sets these potatoes apart from ordinary baked spuds.

Spread the cornmeal mixture evenly over the potatoes, pressing it gently into the fork holes and skin. Be thorough—every surface should be coated. This ensures the crust forms completely and delivers that satisfying crunch with each bite. Don't worry if it looks uneven; the heat will work its magic to create a consistent crust.

Preheat your oven to 425°F and position a rack in the center position. Place the potatoes on the rack in a single layer, making sure they're not touching each other. Bake for 60-75 minutes until the potatoes are tender when pierced with a fork and the crust is deep golden brown and crispy.

I check for doneness by inserting a fork into the potato—it should slide in easily with just slight resistance. The internal temperature should reach 210°F at its thickest point. If the crust isn't golden enough after 60 minutes, rotate the potatoes and bake for another 10-15 minutes until perfectly browned.

While the potatoes bake, prepare the cheesy topping by combining the 1 cup shredded cheddar cheese with the 0.25 cup bacon bits and the 3 whole green onions, sliced into 0.25-inch pieces. Mix gently to distribute the ingredients evenly. For extra flavor, you can add a pinch of salt and black pepper, though the cheese should already be well-seasoned.

Once the potatoes are done baking, carefully cut each potato in half lengthwise and create a well in the center of each half. Spoon the cheesy mixture into these wells, pressing it down slightly to help it melt into the potato. The residual heat from the potatoes will help melt the cheese perfectly, creating that gooey, pull-apart texture that makes these potatoes so special.

Allow the potatoes to sit for 5 minutes after adding the cheesy topping to let the cheese melt completely. Then, transfer them to a serving platter. Dollop each potato half with 1 tablespoon of the 0.5 cup sour cream and sprinkle with the 2 tablespoon chopped fresh chives for a pop of color and freshness.

Serve immediately while the crust is still crispy and the cheese remains melt-in-your-mouth tender. These potatoes are best enjoyed right out of the oven, with that perfect balance of crispy crust, fluffy interior, and rich, cheesy topping. The combination of textures and flavors makes this Martha Stewart classic a standout dish for any meal.

Dietary considerations for this recipe

Gluten-Free Adaptation

For a gluten-free version, replace the cornmeal with a 1:1 gluten-free cornmeal blend like Bob's Red Mill or King Arthur. These blends mimic the texture while keeping the crust crispy.

I've tested this substitution and found that the potatoes still achieve that satisfying crunch, though they may brown slightly faster. 🌽

Dairy-Free Options

Skip the cheddar cheese and use dairy-free shredded cheddar like Violife or Daiya for a melty, cheesy experience. For the butter in the crust, swap in vegan butter such as Miyoko's or Earth Balance.

The flavor won't be identical, but it works surprisingly well for those avoiding dairy. The sour cream can be replaced with coconut yogurt or dairy-free sour cream from Kite Hill.

Low-Carb Version

Reduce the carbs by using cauliflower mash as a topping instead of cheese. Mix 1 cup steamed cauliflower with 2 tbsp dairy-free butter and a pinch of salt for a creamy, low-carb alternative.

You can also skip the cornmeal crust and use crushed pork rinds (about ½ cup) mixed with melted butter for a crispy, keto-friendly coating. The potatoes will still be fluffy and satisfying without the extra carbs.

Nut-Free Kitchen

This recipe is naturally nut-free, but always double-check your cornmeal and cheese labels to ensure no cross-contamination. If you're concerned, opt for certified nut-free brands like Arrowhead Mills for cornmeal. The bacon bits and green onions are also nut-free, making this a safe option for nut allergies.

Just be mindful of any pre-shredded cheese brands, as some may process nuts in the same facility.

Vegetarian Adjustments

For a fully vegetarian version, replace the bacon bits with crumbled tempeh or smoked tofu for a meaty texture. You can also use mushroom stems or sun-dried tomatoes for added flavor.

The rest of the recipe remains the same, keeping the focus on the crispy crust and cheesy pull-apart magic. 🌱

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