Parmesan Baked Potatoes Recipe
Parmesan Baked Potatoes Recipe photo by Taste of Home
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Parmesan Baked Potatoes Recipe

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4.5 41 57
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It always amazed me that this simple recipe could make potatoes taste so good. Mom liked to make them for Easter because they were more special than ordinary baked potatoes. —Ruth Seitz, Columbus Junction, Iowa
TOTAL TIME: Prep: 5 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Bake: 40 min.
MAKES: 8 servings


  • 6 tablespoons butter, melted
  • 3 tablespoons grated Parmesan cheese
  • 8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise

Nutritional Facts

2 each: 165 calories, 9g fat (6g saturated fat), 24mg cholesterol, 128mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 3g protein.


  1. Pour butter into a 13-in. x 9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut sides down over cheese. Bake, uncovered, at 400° for 40-45 minutes or until tender. Yield: 8 servings.
Originally published as Parmesan Baked Potatoes in Taste of Home February/March 1996, p35

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Laurie73 User ID: 7632634 258856
Reviewed Dec. 30, 2016

"So simple and so delicious!! Potatoes melt in your mouth. I must confess though...I melted enough butter to amount to about 1/4" deep and then sprinkle lots of parm (about 1/4 of a cup) in the butter."

PrplMonky5 User ID: 6612040 258223
Reviewed Dec. 16, 2016

"I'm going to be in the minority and say that this was just ok. Honestly I thought it was a bit bland. The parmesan just wasn't enough. Maybe next time I'll use salted butter. That might help. I unfortunately didn't read the other reviews so I didn't know to tweak it. I may give this another shot with the tweaks, but as-is, it's just an ok recipe."

dschultz01 User ID: 1076910 255532
Reviewed Oct. 17, 2016

"Excellent, and so easy! I used russet potatoes, and followed other reviewers' advice and added salt, pepper, garlic powder, and onion powder. I didn't measure out the cheese either. I just sprinkled it on until the entire bottom of the pan had a nice even coating. These were very good!"

msvplinda User ID: 1698652 247956
Reviewed May. 7, 2016

"I made these for a luncheon at my house. The guests all enjoyed them and I would make them again for the family. They are very easy to make and did not stick at all in the pan. I used a 13 X 9 glass dish and sprayed the bottom with canola oil before adding the butter. In addition I sprayed olive oil on top of the potatoes before baking. I also added salt, pepper, onion powder and garlic powder to the butter. Delicious."

kpkaren User ID: 2650977 246965
Reviewed Apr. 11, 2016

"These potatoes are awesome. Only a few ingredients but the end result is great. I made them along side of a chicken dish and it complimented the dish perfectly. Definitely a keeper."

[email protected] User ID: 7128093 246839
Reviewed Apr. 9, 2016

"We loves these! I made half a recipe in an 8" square baking dish, rather than a metal pan, and they were crispy perfect on the bottom. Also, I seasoned with a bit of salt, pepper, garlic powder & onion powder."

[email protected] User ID: 7002466 245779
Reviewed Mar. 21, 2016

"These were quite good for something a little different. The cut sides got nice and crispy brown but I have to say my hubby was appalled by the amount of butter! I made them for the family for our early Easter dinner so it's not something I will make often but good for a special occasion."

Sunshinebakerpa User ID: 7360500 245682
Reviewed Mar. 19, 2016

"I lined the pan with parchment paper for easy clean up. I added extra parmasean and salt and pepper, but my husband and I didn't find them to be anything special."

rbh108 User ID: 8553888 245519
Reviewed Mar. 16, 2016

"This recipe was very good but you need to make sure you have enough oil on the bottom of your pan so that the potatoes don't stick. I think next time I will add some oil on the top of the potatoes also and then sprinkle the top with parmesan cheese also to get more of the cheese flavor but overall, very good!!"

Prihoda User ID: 607853 245372
Reviewed Mar. 13, 2016

"I tried this and it was good, but I would like to figure out how to get more of the parmesan cheese flavor involved...possible by slitting the top to get the cheese incorporated there also?!"

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