Fold excess parchment over potatoes and cover pan with aluminum foil. Bake at 350°F until potatoes are tender, about 2 hours. Remove foil from pan, leaving parchment in place.

Crispy smashed potatoes serve as the crust for this riff on a classic quiche. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets ...

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In the heart of Seymour, Indiana, there exists a culinary sanctuary where the humble baked potato has been elevated to an art form, and it’s hiding in plain sight at Reed’s Place Steak and Chop Shop.