Martha'S Baked Potatoes
Martha's Baked Potatoes offer a creamy, comforting dish with a rich blend of sour cream, butter, and eggs, topped with a hint of mustard and onion powder. Perfect as a hearty side or main course, this casserole is ideal for family dinners and gatherings needing a satisfying, cheesy flavor.
Ingredients
Instructions
- Boil the potatoes until done.
- Mash the potatoes with a small amount of milk and butter.
- Add dry mustard, onion powder, eggs, remaining butter, and sour cream to the mashed potatoes.
- Mix well until smooth.
- Bake uncovered for one hour at 350°F.
Tips & Substitutions
For a creamier texture, use half-and-half instead of milk when mashing the potatoes. You can also substitute Greek yogurt for sour cream for a tangy twist. Adjust the seasonings to your taste, adding garlic powder or fresh herbs for extra flavor. Make sure to use starchy potatoes like Russets for the best results. This dish pairs beautifully with Whoopie Pies for dessert.
Serving Suggestions
These baked potatoes are delicious served as a side dish with grilled meats or roasted vegetables. They can also be topped with shredded cheese, chives, or bacon bits for added flavor. For a complete meal, serve them alongside a fresh salad or pair with American recipes like BBQ ribs for a hearty feast.
Storage & Reheating
Store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual servings for quick reheating, but the oven will keep the texture crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Martha'S Baked Potatoes contains roughly 1191 calories, with 17g protein, 158g carbohydrates, and 54g fat. It is an excellent source of potassium (85% of the Daily Value), vitamin C (65% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of iron. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, while Russet potatoes are preferred for their fluffiness, you can also use Yukon Golds for a creamier texture. Just keep in mind that the cooking time may vary slightly depending on the type and size of the potatoes used.
Is it possible to prepare these baked potatoes in advance?
Absolutely! You can prepare the mashed potato mixture a day ahead and store it in the refrigerator. Just bake them when you're ready to serve. This is great for meal prepping or when hosting a gathering.
What can I do if my potatoes are too dry after baking?
If the potatoes turn out dry, you can add a splash of milk or melted butter to the mixture before serving. Mixing in a bit of sour cream can also enhance moisture and flavor. Ensure to avoid overbaking in the future to keep them creamy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).