Crispy Parmesan Baked Potatoes
Crispy Parmesan Baked Potatoes
Ingredients
For the Baked Potatoes
- 4 russet potatoes, medium-sized
- 2 tablespoons olive oil, or as needed
- 1 tablespoon all-purpose seasoning, such as Kinder's The Blend, or to taste
- 8 pats butter, small, about 1/2 tablespoon each
- 1/2 cup shredded Parmesan cheese
Optional Toppings
- 1/4 cup butter, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh chives, minced
- 4 strips crispy bacon, cooked and crumbled
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425
- 2
Thoroughly scrub the russet potatoes under cold running water to remove any dirt. Pat them dry.
⏱️ 2 min
- 3
Carefully slice each potato in half lengthwise.
⏱️ 2 min
- 4
Drizzle olive oil over the cut sides of the potato halves. Rub the olive oil in well on both the cut sides and the skin sides of each potato.
⏱️ 3 min
- 5
Season the potato halves generously with your preferred all-purpose seasoning, rubbing it in well on all sides.
⏱️ 3 min
- 6
On the prepared baking sheet, for each potato half, place 2 small pats of butter onto the parchment paper. Create a small line of shredded Parmesan cheese directly over each butter pile.
⏱️ 3 min
- 7
Carefully lay each seasoned potato half, cut-side down, on top of a butter and Parmesan pile on the baking sheet.
⏱️ 2 min
- 8
Bake for 30-35 minutes, or until the potatoes are golden brown, crispy on the bottom (where the butter and Parmesan were), and fork-tender in the middle.
⏱️ 35 min•🌡️ 425
- 9
To serve, transfer a baked potato half to a plate. Using a knife, slice it down the middle (but not all the way through the skin), then gently squeeze the ends to open it up and fluff the soft interior.
⏱️ 2 min
- 10
Fill with your favorite baked potato toppings such as butter, sour cream, shredded cheddar cheese, minced chives, and crumbled crispy bacon.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Baked Potatoes
For the Baked Potatoes
- 4 russet potatoes, medium-sized
- 2 tablespoons olive oil, or as needed
- 1 tablespoon all-purpose seasoning, such as Kinder's The Blend, or to taste
- 8 pats butter, small, about 1/2 tablespoon each
- 1/2 cup shredded Parmesan cheese
Optional Toppings
- 1/4 cup butter, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh chives, minced
- 4 strips crispy bacon, cooked and crumbled
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425 - 2
Thoroughly scrub the russet potatoes under cold running water to remove any dirt. Pat them dry.
⏱️ 2 min - 3
Carefully slice each potato in half lengthwise.
⏱️ 2 min - 4
Drizzle olive oil over the cut sides of the potato halves. Rub the olive oil in well on both the cut sides and the skin sides of each potato.
⏱️ 3 min - 5
Season the potato halves generously with your preferred all-purpose seasoning, rubbing it in well on all sides.
⏱️ 3 min - 6
On the prepared baking sheet, for each potato half, place 2 small pats of butter onto the parchment paper. Create a small line of shredded Parmesan cheese directly over each butter pile.
⏱️ 3 min - 7
Carefully lay each seasoned potato half, cut-side down, on top of a butter and Parmesan pile on the baking sheet.
⏱️ 2 min - 8
Bake for 30-35 minutes, or until the potatoes are golden brown, crispy on the bottom (where the butter and Parmesan were), and fork-tender in the middle.
⏱️ 35 min•🌡️ 425 - 9
To serve, transfer a baked potato half to a plate. Using a knife, slice it down the middle (but not all the way through the skin), then gently squeeze the ends to open it up and fluff the soft interior.
⏱️ 2 min - 10
Fill with your favorite baked potato toppings such as butter, sour cream, shredded cheddar cheese, minced chives, and crumbled crispy bacon.
⏱️ 3 min