There is hardly anything cozier than a baked potato. It’s all in the simple perfection of it: crispy, golden skin encasing a fluffy, buttery interior. Whether served with baked beans, cheese, or whatever else you prefer, it is a staple—something we may take for granted until the moment we dig in again, when the troubles of the outside world are silenced, even if only for a moment.


2 large baking potatoes

4 garlic cloves

2 teaspoons Worcestershire sauce

3½ ounces Camembert cheese

2 sprigs rosemary

½ stick unsalted butter

Sea salt flakes

Coarse black pepper


Preheat the oven to 375° F.

Clean the potato skins, if necessary, then cut a series of deep slashes into the potatoes across their width, but don’t cut all the way through. The best way to ensure you don’t mess it up is to pop the potato between two wooden spoon handles, and with a sharp knife slice down until the handles prevent you from cutting any deeper.

Finely chop or mince the garlic, and add it to a saucepan with the butter and Worcestershire sauce. Cook over high heat, stirring, just until the butter melts completely. Pour the melted butter mixture over the potatoes, spreading the slices open as you pour. Bake, uncovered, for 1½ to 2 hours, until golden brown and crispy.

Remove the potatoes from the oven and tear the Camembert into small chunks, slotting them in the crevices in the potatoes along with the rosemary. Return the spuds to the oven for just 5 minutes, or until the cheese has melted.


As featured in the Winter issue of Beekman 1802 Almanac Magazine. For more check out PERFECT PLATES by John Whaite, published by Kyle Books. Photography by Helen Cathcart.


Launching a new magazine in this day and age is a rare thing, but we were inspired by a copy of the Farmer’s Almanac from the year 1802 that we found on eBay. We’ve created a magazine with minimal advertising, designed by Team Beekman, printed in the USA, with paper from a mill in Maine and soy-based ink from the USA. A truly Made in America heirloom!
Cultivate A Better Life!
by Aray Till

Reader Comments

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Pam Kelley

Love you guys! Watch you on Evine even if I’m not shopping!!!!Thanks, just for being you!

Melissa Edwards

Josh & Brent,
Love the Almanac. You two defiantly knocked it out of the park with this magazine it’s fabulous! I thought what could I possibly learn from these two guys. Every article was so interesting and I learned some really cool stuff. My goat cheese was magnificent with the Champagne Jelly. Wait, who did it better Josh & Brent or Martha Stewart? Josh & Brent!

Karen L. Fallon

I will be trying these potatoes this week. I bet a bit of Blaak Onion Jam tucked in would be nice too!