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    🏠Home » Recipes » Side Dish Recipes

    Crispy Parmesan Baked Potatoes

    Mar 17, 2021 · Modified: Apr 14, 2021 by Dan Mikesell AKA DrDan · 22 Comments

    Recipe Table of Contents    
    4.81 from 56 votes

    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.

    parmesan baked potato on a white plate

    Jump To:
    • 🥔The Potatoes
    • 📋Ingredients
    • 👨‍🍳Recipe Size
    • ✔️Tips
    • 📖Potato Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    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.

    My Rating

    My rating system. Great 5 out of 5

    A lower 5 but about as good as a potato gets.

    🥔The Potatoes

    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.

    📋Ingredients

    The Cheese

    A very good Parmesan cheese will go a long way to making this dish spectacular. A cheap cheese will give cheap results.

    Seasoning

    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.

    👨‍🍳Recipe Size

    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.

    ✔️Tips

    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.

    📖Potato Recipes

    Easy Roasted Red Potatoes

    Crispy Smashed Potatoes

    jOld Fashion Cheesy Potato Casserole

    Baked Parmesan Potato Wedges

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Potato Recipes, Side Dish Recipes
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    🖼️Step-by-Step Photo Instructions

    potatoes with cheese and seasoning

    Preheat oven to 400° convection (425° in regular ovens).

    butter in a glass bowl in the microwave

    Melt butter in a microwave (about 30 seconds). This is 4 tablespoons in a five by nine glass baking dish.

    spreading Parmesan cheese over melted butter in a glass bowl

    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.

    cutting a russet potato in half

    Scrub two medium russet and cut in half.

    setting cut halves of raw potato on the prepared pan

    Lay the cut potatoes flat on the Parmesan mixture cut side down.

    checking the temperature of the potatoes

    Bake until potatoes are done. About 40 minutes. A done potato is 200°-210°.

    cutting between the potatoes to release them from the pan

    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.

    Parmesan Baked Potatoes held over pan with tongs

    Remove from the pan carefully and serve. They will stay hot for a while.

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    📝Recipe

    parmesan baked potato on a white plate

    Crispy Parmesan Baked Potatoes

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.81 from 56 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400° convection or 425° in a regular oven.
      potatoes with cheese and seasoning
    • Melt 4 tablespoons butter in a 5 by 9 glass baking dish. Adjust size and amount of ingredients to fit your needs.
      butter in a glass bowl in the microwave
    • 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.
      spreading Parmesan cheese over melted butter in a glass bowl
    • Scrub two medium russet and cut in half. Adjust amount and type of potatoes to your needs.
      cutting a russet potato in half
    • Lay the cut potatoes flat on the Parmesan mixture cut side down.
      setting cut halves of raw potato on the prepared pan
    • Bake until potatoes are done. About 40 minutes. A done potato is 200°-210°.
      checking the temperature of the potatoes
    • 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.
      cutting between the potatoes to release them from the pan
    • 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.
      Parmesan Baked Potatoes held over pan with tongs
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. I suggest using russet potatoes for this recipe.
    2. A good quality Parmesan is a must.
    3. Cooking time will vary some by the thickness of the potatoes, your pan, and oven. Cook to a final internal temperature of 200- 210°.
    4. 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.
    5. Glass or ceramic baking dish recommended.
    6. It may be cooked at different oven temperatures, but the time will need to be adjusted.
    7. 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.
    8. 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.
    9. This reheats very well in a microwave.
    10. 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.

    Nutrition Estimate

    Nutrition Facts
    Crispy Parmesan Baked Potatoes
    Amount Per Serving
    Calories 209.9 Calories from Fat 118
    % Daily Value*
    Fat 13.1g20%
    Saturated Fat 8.2g41%
    Trans Fat 0.5g
    Cholesterol 34.4mg11%
    Sodium 350.9mg15%
    Potassium 457.1mg13%
    Carbohydrates 19.7g7%
    Fiber 1.4g6%
    Sugar 0.7g1%
    Protein 4.7g9%
    Vitamin A 400.4IU8%
    Vitamin C 6.1mg7%
    Calcium 92mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Potato
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published May 18, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. 4Graces

      January 28, 2023 at 9:47 pm

      4 stars
      Don't you think this baking method is wasteful of good cheese and butter? I don't know where I originally got the recipe for Half Baked Potatoes, but the method is halving the potato, piercing it, buttering it generously, coating the cut surface with a good grated Parmesan, salt and pepper, and placing the potato cut side down on a baking sheet. Bakes at 400 degrees for about 40 minutes. Works for me.

      Reply
    2. GK

      July 11, 2022 at 8:42 pm

      5 stars
      This is a great recipe. I cooked in a microwave convection oven in my rv. Thank you for sharing.

      Reply
    3. Susie Cooper

      April 05, 2021 at 2:32 pm

      5 stars
      I tried this recipe last night for dinner. I followed the instructions and must say that the potatoes turned out perfectly. They were delicious!!

      Reply
    4. Deborah J. Lein

      April 04, 2021 at 7:31 pm

      5 stars
      So easy. My husband pronounced these 'Absolutely Superb!' and then looked guilty for not acknowledging the rest of Easter dinner. That's okay. Just Steamed Green beans and baked ham. These potatoes were the stars of the dinner. Next time I will pour a little melted butter over the uncut sides and also use regular salt and not big sea salt crystals. They needed a little more salt. Fresh grated Parmesan is the secret weapon. Thanks Dr Dan!

      Reply
    5. Kathy M

      April 04, 2021 at 8:52 am

      5 stars
      I love this recipe. It is my go to for steak and potatoes. Sometimes I use Montreal steak seasoning instead of the garlic, salt and pepper.

      Reply
    6. Jerri

      March 21, 2021 at 3:41 pm

      5 stars
      Made this today and it was a hit! Thank you Dr. Dan! Love your recipes!

      Reply
    7. Cindy D.

      March 18, 2021 at 12:03 pm

      5 stars
      I have made this recipe many times. It is so tasty as a side dish to many proteins. Sometimes I like to put a little sour cream on my plate and dip in before gobbling. They are just that good.

      Reply
    8. Susan

      November 30, 2019 at 6:35 pm

      5 stars
      I'm thinking of adding a little pesto to the butter/parm cheese, and using small russets, so as to cut down cooking time. What do you think?

      Reply
      • Dan Mikesell AKA DrDan

        November 30, 2019 at 7:25 pm

        Hi Susan,
        Both sound good to me. Give it a try.
        Dan

    9. Anne

      February 14, 2019 at 7:38 pm

      This is sooo good!! Thank you for the recipe. My spouse loved it, and I'll be making it again, for sure. Delicious!

      Reply
      • DrDan

        February 17, 2019 at 9:46 pm

        Hi Anne,
        What I love about this recipe is that I get something special for almost no work. My lazy is coming out.
        Thanks for the note.
        Dan

    10. Kris

      February 05, 2019 at 9:20 pm

      This was very good and easy too. The cooking time might be just a tad too long since the Parmesan got very brown. I will make these again.

      Reply
      • DrDan

        February 06, 2019 at 7:25 pm

        Hi again Kris,
        The Parmesan does get brown and crisp. Very much my taste and the time is consistent with other recipes. My only pause about shortening the time is be sure the potatoes are done to your taste. I like 210 but some recommend 205. I do fine 200 "acceptable". Also, a thinner potato instead of a plump one would cook faster so the cheese would not get as brown.
        Hope that helps.
        Dan

    11. Jaime

      May 15, 2018 at 10:07 am

      Made these as a side for grilled ribeye last night. Best meal we've had in awhile.

      Reply
    12. Lynette R Cowper

      April 23, 2018 at 7:05 pm

      For some reason this reminds me of something my grandpa used to cook. He had an old folding pan -- similar to an omelet pan, but more square and deep -- that he used to make cornbread or coffee cake using a muffin mix on the stove. Another thing he used to make was potatoes roasted with bacon. Basically, he'd lay down a few strips of bacon, slice a potato in half and put it cut-side down on the bacon, close the pan, then put it on his wood burning stove to cook while he went about his morning routine --shaving, showering, dressing, getting the coffee on. The potato cooked through in perfect synch with the bacon crisping up. They were to die for.

      Reply
      • DrDan

        May 08, 2018 at 12:55 pm

        Hi Lynette,
        First sorry for the delayed reply.
        If I tell my wife about the bacon, I will need to do it. We so love bacon. I'm thinking bacon hashbrowns as I'm typing.
        Thanks for the note.
        Dan

    13. Kenneth

      January 11, 2018 at 4:55 pm

      I fixed this recipe and your filet recipe on new years day and both were a 5+. I am cooking for 2 and just used one potato and half a potato each was sufficient. There was a great crust on the potato and I was glad you mentioned cutting between the potatoes so it didn't pull off. This worked out well as it could cook at the same time as the filet and at the same oven temp. I started the potato, then the steak, and then when the steak went in the oven a little king crab to steam for extra credit. This was a hit with my wife who had no idea what I was fixing. Thanks for a great recipe and site.

      Reply
    14. Nancy

      March 17, 2017 at 7:04 pm

      What if I don't have granulated garlic?

      Reply
      • DrDan

        March 17, 2017 at 8:50 pm

        Hi Nancy,
        Use regular garlic powder and be sure it is mixed in well. Or skip.
        Dan

    15. Charlie

      January 11, 2014 at 10:16 am

      DrDan, do you always use salted butter in your recipes?

      Reply
      • DrDan

        January 11, 2014 at 10:29 am

        Unless stated otherwise. Most of the time, it is what I have. If you have unsalted (which is fine) I might up the salt a pinch. In this recipe, a lot of the butter does not end up being consumed and the seasoning has lots of salt so it doesn't matter here. In baking, I try to use unsalted mostly.

    16. Josh Pinkham

      June 12, 2013 at 1:43 pm

      This comment has been removed by the author.

      Reply

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