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parmesan baked potato on a white plate
Crispy Parmesan Baked Potatoes
Meet your new favorite side dish, crispy parmesan crusted potato half infused with garlic and butter. Just follow these easy step by step photo instructions.
parmesan baked potato on a white plate
Crispy Parmesan Baked Potatoes
Meet your new favorite side dish, crispy parmesan crusted potato half infused with garlic and butter. Just follow these easy step by step photo instructions.
  • CoursePotato
  • CuisineAmerican
  • KeywordFancy Potatoes, Parmesan Baked Potatoes
Servings Prep Time
4servings 5minutes
Cook Time
40minutes
Servings Prep Time
4servings 5minutes
Cook Time
40minutes
Ingredients
  • 2 russet potatoesmedium
  • 4tablespoons butter
  • 1 1/2teaspoon 7:2:1 or 7:2:2 seasoningkosher salt/pepper/granular garlic
  • 1/2cup Parmesan cheesegrated – fresh if possible
Instructions
  1. Preheat oven to 400 degrees convection (425 regular)
  2. Melt 4 tablespoons butter in a 5 by 9 glass baking dish. Adjust size and amount of ingredients to fit your needs.
  3. 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
  4. Scrub two medium russet and cut in half. Adjust amount and type of potatoes to your needs.
  5. Lay the cut potatoes flat on the parmesan mixture cut side down.
  6. Bake until potatoes are done. About 40 minutes. A done potato is 210 degrees.
  7. 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.
  8. 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.
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 final internal temperature of about 210 degrees.
  4. Glass or ceramic baking dish recommended.
  5. May be cooked at different oven temperatures but the time will need to be adjusted.
  6. 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.
  7. 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.
  8. This reheats very well in a microwave.