Description

Parmesan Baked Potatoes are a crispy, cheesy side dish featuring tender russet potato halves baked to golden perfection with a flavorful Parmesan and spice coating. This easy and delicious recipe offers a satisfying blend of rich butter and sharp cheese, seasoned with garlic, onion, and paprika for an irresistible taste. Perfect for family dinners or casual gatherings, these potatoes are sure to become a favorite staple.

Ingredients

Scale

Potatoes

4 medium russet potatoes, halved lengthwise

Cheese and Spices

1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper, to taste

Other

3 tablespoons unsalted butter, melted
Chopped parsley, for garnish (optional)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
Prepare Baking Dish: Pour the melted butter into a 9×13-inch baking dish and tilt it to coat the bottom evenly, ensuring the potatoes will crisp up nicely.
Mix Parmesan Coating: In a small bowl, combine the grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper to create a flavorful cheese and spice mixture.
Arrange Potatoes: Sprinkle the Parmesan mixture evenly over the butter in the baking dish. Place the potato halves cut-side down on top of the cheese mixture, pressing them gently so the cut side makes full contact with the dish.
Bake Potatoes: Bake for 35–40 minutes, until the potatoes are tender when pierced with a fork and the cheese has turned golden and crispy.
Serve: Let the potatoes cool slightly, then use a spatula to lift them from the dish. Garnish with chopped parsley if desired and serve warm.

Notes

For extra flavor and crunch, sprinkle additional Parmesan cheese on top of the potatoes after baking.
Yukon gold potatoes can be used instead of russets for a creamier texture.
Serve these potatoes with sour cream or ranch dip on the side for added richness.

Nutrition

Serving Size: 2 potato halves
Calories: 290
Sugar: 2g
Sodium: 310mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg