Super easy and super delicious, these Parmesan baked potato halves will be your new favorite side dish. Infused with butter and garlic flavor under a crisp Parmesan crust, you can't go wrong offering this to your friends and family.
I experimented on my wife with this recipe. She loved it so much I had to repeat it the following day (Mother's Day) to go with her porterhouse steak. That is high praise folks.
With a skill level 2/10, just follow these easy step by step photo instructions and don't cut yourself with the knife.
Start with some butter, seasoning, and Parmesan in a glass baking pan. Scrub up some potatoes, cut in half, and place cut side down on the Parmesan.
Bake and allow to cool in the dish for a few minutes to firm up a crust, and you are good to go. This is a combination of multiple recipes. I cut those recipes down some and add seasoning, which was sorely lacking in most.
A lower 5 but about as good as a potato gets.
This is just half of a baked potato. I highly recommend the traditional russet baking potatoes, but any potatoes should be fine. Potatoes will all cook the same.
The size of the potatoes will determine the baking time.
You will find that half of a large baking potato will be plenty for a serving size. These are very filling.
A very good Parmesan cheese will go a long way to making this dish spectacular. A cheap cheese will give cheap results.
I have adjusted the recommended seasoning from the original recipe. I had included our All Purpose Seasoning - 7:2:1 and 7:2:2 but many readers don't keep that mix, so I have included specific seasoning suggestions.
Adjust the spices/salt/pepper/garlic to taste.
A little less butter would work but with this amount the taste will infuse into the potato better.
To adjust the size of this recipe, a little math is needed. You want the "topping" to be about the same thickness. Just close is fine, exact is not needed. So the size of the pan determines the amount of topping ingredients.
I use a 9X5 dish which is 45 square inches. To use a 9X9 which is 81 square inches, double the topping ingredients which is close enough. A 9X13 is 117 square inches which is about 2.5 times the area of a 9X5 so increase the ingredients by that much.
So time for some old math skills. Hope that makes sense.
The glass baking dish will help this not to stick, but some recipes call for non-stick pans or foil. I'm a little leery of the foil. Parchment paper will help if you have sticking issues.
The potatoes must fit flat in the dish. Pick a dish size that fit the amount you need and adjust the ingredients to cover the bottom well.
These warm up nicely in a microwave and taste very good but are not as nice looking so great for leftovers but not a cook-ahead recipe for company.
The serving amount will be a little less than you think. These are very filling. If you normally eat a whole baked potato, the half will be about right.
Preheat oven to 400° convection (425° in regular ovens).
Melt butter in a microwave (about 30 seconds). This is 4 tablespoons in a five by nine glass baking dish.
Spread the butter over the bottom of the pan. Sprinkle with ½ teaspoon of teaspoon of coarse salt with ¼ teaspoon each of granular garlic and pepper). Sprinkle ½ cup of grated parmesan. Fresh is better, and I love Parmigiano Reggiano.
Scrub two medium russet and cut in half.
Lay the cut potatoes flat on the Parmesan mixture cut side down.
Bake until potatoes are done. About 40 minutes. A done potato is 200°-210°.
Remove from oven and allow to cool for 5 minutes to let a crust form. Then run a knife around the potato, so the crust does not pull off.
Remove from the pan carefully and serve. They will stay hot for a while.
Crispy Parmesan Baked Potatoes
- 2 russet potatoes - medium
- 4 tablespoons butter
- ½ cup Parmesan cheese - grated - fresh if possible
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- Preheat oven to 400° convection or 425° in a regular oven.
- Melt 4 tablespoons butter in a 5 by 9 glass baking dish. Adjust size and amount of ingredients to fit your needs.
- Spread the butter over the bottom of the pan. Sprinkle with ½ tsp of coarse salt with ¼ tsp each of granular garlic and pepper). Sprinkle ½ cup of grated parmesan on top.
- Scrub two medium russet and cut in half. Adjust amount and type of potatoes to your needs.
- Lay the cut potatoes flat on the Parmesan mixture cut side down.
- Bake until potatoes are done. About 40 minutes. A done potato is 200°-210°.
- Remove from oven and allow to cool for 5 minutes to let a crust form. Then run a knife around the potato, so the crust does not pull off.Remove from the pan carefully and serve. They will stay hot for quite a while.
- These warm up nicely in a microwave and taste very good but are not quite as nice looking so great for leftovers but not a cook-ahead recipe for company.
- I suggest using russet potatoes for this recipe.
- A good quality Parmesan is a must.
- Cooking time will vary some by the thickness of the potatoes, your pan, and oven. Cook to a final internal temperature of 200- 210°.
- We use our All Purpose Seasoning - 7:2:1 and 7:2:2 instead of individual seasonings. As always season to your taste, not mine.
- Glass or ceramic baking dish recommended.
- It may be cooked at different oven temperatures, but the time will need to be adjusted.
- Be sure to wait the whole 5 minutes after removing from the oven for the crust to firm up, or it will just come off. Do not short the time. And be sure to cut through all the coating just before removing it from the pan.
- To adjust the size of this recipe, a little math is needed. You want the "topping" to be about the same thickness. See discussion in the post but adjustment is by the size of pan you are using instead of number of potatoes used.
- This reheats very well in a microwave.
- Nutrition calculation includes only half of the topping since there is a lot of waste.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally Published May 18, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.