Crispy Cheese Baked Potatoes
Crispy Cheese Baked Potatoes
Ingredients
- 4 Russet potatoes, medium, washed and scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 tablespoons butter, cut into 16 small pats
- 1/2 cup Parmesan cheese, grated
- 1 cup mild cheddar cheese, shredded
Optional Toppings
- 1/2 cup sour cream
- 2 tablespoons fresh chives, minced
- 1/4 cup bacon bits, cooked and crumbled
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 2
Wash the Russet potatoes thoroughly under cold running water and scrub off any dirt. Pat them completely dry.
⏱️ 2 min
- 3
Carefully slice each potato in half lengthwise, creating 8 potato halves in total.
⏱️ 2 min
- 4
Brush the skin side of each potato half with about 1/2 tablespoon of olive oil in total, ensuring an even coating. Sprinkle lightly with salt.
⏱️ 3 min
- 5
Flip the potato halves over so the cut side is facing up. Brush the cut side of each potato half with the remaining olive oil and sprinkle with salt and freshly ground black pepper.
⏱️ 3 min
- 6
On the parchment-lined baking sheet, create individual 'beds' for each potato half. For each potato half, place two small pats of butter directly on the parchment paper, spaced slightly apart.
⏱️ 2 min
- 7
Sprinkle about 1 tablespoon of grated Parmesan cheese over and around the butter pats for each potato half.
⏱️ 2 min
- 8
Top the Parmesan and butter mixture with about 2 tablespoons of shredded mild cheddar cheese for each potato half.
⏱️ 2 min
- 9
Carefully place each potato half, skin-side down, directly on top of the butter and cheese mixture on the baking sheet.
⏱️ 1 min
- 10
Bake in the preheated oven for approximately 35 minutes, or until the potatoes are tender when pierced with a toothpick and the cheese on the bottom has formed a crispy, golden-brown crust.
⏱️ 35 min•🌡️ 425
- 11
Remove from the oven. Serve immediately. The crispy cheese crust can be eaten directly with the potato or carefully peeled off the parchment paper and enjoyed separately, perhaps dipped in sour cream.
⏱️ 1 min
- 12
For serving, cut open the potato halves and dress with desired optional toppings such as sour cream, minced chives, or bacon bits.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheese Baked Potatoes
Ingredients
- 4 Russet potatoes, medium, washed and scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 tablespoons butter, cut into 16 small pats
- 1/2 cup Parmesan cheese, grated
- 1 cup mild cheddar cheese, shredded
Optional Toppings
- 1/2 cup sour cream
- 2 tablespoons fresh chives, minced
- 1/4 cup bacon bits, cooked and crumbled
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 2
Wash the Russet potatoes thoroughly under cold running water and scrub off any dirt. Pat them completely dry.
⏱️ 2 min - 3
Carefully slice each potato in half lengthwise, creating 8 potato halves in total.
⏱️ 2 min - 4
Brush the skin side of each potato half with about 1/2 tablespoon of olive oil in total, ensuring an even coating. Sprinkle lightly with salt.
⏱️ 3 min - 5
Flip the potato halves over so the cut side is facing up. Brush the cut side of each potato half with the remaining olive oil and sprinkle with salt and freshly ground black pepper.
⏱️ 3 min - 6
On the parchment-lined baking sheet, create individual 'beds' for each potato half. For each potato half, place two small pats of butter directly on the parchment paper, spaced slightly apart.
⏱️ 2 min - 7
Sprinkle about 1 tablespoon of grated Parmesan cheese over and around the butter pats for each potato half.
⏱️ 2 min - 8
Top the Parmesan and butter mixture with about 2 tablespoons of shredded mild cheddar cheese for each potato half.
⏱️ 2 min - 9
Carefully place each potato half, skin-side down, directly on top of the butter and cheese mixture on the baking sheet.
⏱️ 1 min - 10
Bake in the preheated oven for approximately 35 minutes, or until the potatoes are tender when pierced with a toothpick and the cheese on the bottom has formed a crispy, golden-brown crust.
⏱️ 35 min•🌡️ 425 - 11
Remove from the oven. Serve immediately. The crispy cheese crust can be eaten directly with the potato or carefully peeled off the parchment paper and enjoyed separately, perhaps dipped in sour cream.
⏱️ 1 min - 12
For serving, cut open the potato halves and dress with desired optional toppings such as sour cream, minced chives, or bacon bits.
⏱️ 2 min