Meet your new favorite side dish; crispy Parmesan crusted baked potato halves infused with garlic and butter. Just follow these easy step by step photo instructions. Skill level 2/10, just don't cut yourself with the knife.
Editor's Note: Originally Published May 18, 2013. Updated with expanded discussion and updated photos.
I experimented on my wife on Saturday with this. 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.
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.
Pro Tips: Recipe Notes for Crusty Parmesan Baked 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.
A very good Parmesan cheese will go a long way to making this dish spectacular. A cheap cheese will give cheap results.
Adjusting the 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.
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.
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.
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.
Other Oven Potato Recipes To Try
Preheat oven to 400 degrees convection (425 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 1 1/2 teaspoon of 7:2:2 (linky) (or 1 teaspoon of coarse salt with 1/4 teaspoon each of granular garlic and pepper). Sprinkle 1/2 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 210 degrees.
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.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Crispy Parmesan Baked Potatoes
- 2 russet potatoes - medium
- 4 tablespoons butter
- 1 1/2 teaspoon 7:2:1 or 7:2:2 seasoning - kosher salt/pepper/granular garlic
- 1/2 cup Parmesan cheese - grated - fresh if possible
- Preheat oven to 400 degrees convection (425 regular)
- 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 1 1/2 tsp of 7:2:2 (or 1 tsp of coarse salt with 1/4 tsp each of granular garlic and pepper). Sprinkle 1/2 cup of grated parmesan
- 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 210 degrees.
- 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 final internal temperature of about 210 degrees.
- Glass or ceramic baking dish recommended.
- May be cooked at different oven temperatures but the time will need to be adjusted.
- Be sure to wait the 5 minutes after removing for 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 from 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.
- This reheats very well in a microwave.
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 is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published May 18, 2013