Parmesan Baked Potatoes Recipe
- 6 tablespoons butter, melted
- 3 tablespoons grated Parmesan cheese
- 8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
- 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.
2 each: 165 calories, 9g fat (6g saturated fat), 24mg cholesterol, 128mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 3g protein.
Reviews for Parmesan Baked Potatoes
"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."
"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."
"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!"
"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."
"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."
"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."
"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."
"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."
"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!!"
"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?!"
"Very yummy! My sister made these for dinner one time and I had to find the recipe so I could make them! Thanks for sharing!"
"What a delicious way to make baked potatoes. I baked mine in a large cast iron skillet and the bottoms were nice and brown and crispy. I sprinkled salt and pepper on the tops of the potatoes before baking."
"Quick, easy and delicious!"
"Easy to prepare and delicious!"
"It's quick and simple to prepare. It's nice that is uses ingredients I usually have on hand. To top it off, it's absolutely delicious!"
"Very simple and very good. I needed them to bake about 10 minutes longer, maybe, because of the potato size."
"This was a hit with the whole family, from senior citizen to four year old. It even scales down, if done carefully, to one potato and a microwave ."
"Couldn't be simpler. And they were delicious. We loved how the Parmesan browned and turned crispy. Great side dish with the baby back ribs I made for dinner tonight."
"This recipe tasted delicious. It was a nice alternate recipe for potatoes. My hubby loved them and he is picky."
"Sorry, tried on Easter, after 45 minutes they were a very dark brown. Should of checked them sooner I know, but living in high altitude everything takes longer. They went into the trash."
"Yep, as good as everyone's been saying! I put foil over the top of my pan, to keep the heat in for the potatoes to get done in time. Other than that, it was as directed. Nice and easy, too!"
"Love love love it!!! I've made these twice this week. I followed the recipe and it turned out perfect both times. I might try cheddar cheese or maybe some mozzarella with Italian seasoning. Thank you for the recipe!!"
"Pretty good but not my favorite"
"Make them in muffin tins - you won't have all that extra butter and parm in the bottom of the pan."
"This almost seemed too simple to be good....but it was delicious AND simple!! Definitely a keeper!"
"Side dish yummy."
"Delicious! As the butter browned I was worried that the potatoes would taste burnt. But they were so good. A keeper for sure."
"I recall using this recipe from time to time when it had appeared in the TOH magazine back in 1996. I'd adjusted the recipe by using 1/2 cup melted butter OR margarine and I had used regular potatoes for baking! I baked these potatoes 1 hour at 400o F. Well-I devoured the potatoes-they were finger-licking GOOD! Thank you for sharing this recipe! delowenstein"
"Very simple. Big hit with the hubby. Made as written but only made half."
"I had chopped my red potatoes up like I always do in little bites when I realized I had not done it the way the recipe called for. So I melted the butter in a bowl and mixed in the fresh grated cheese and chopped potatoes, did add a wee bit of garlic powder and some fresh chopped oregano from the garden, since it was going with an Italian dish. Spread in an even layer on a stoneware sheet baking pan on grill (Just don't ever put cold stuff on baking stone, must be room temp) and they turned out wonderful. Everyone raved about them. This is a keeper."
"Easy and delicious"
"It's not often a recipe I make comes out exactly like the picture but this one actually did!! I was so pleased how they turned out visually and they were delicious as well! Double win! :)"
"An easy recipe, but tasted great. Will definitely make these again and again."
"Very good. A quick, easy alternative to plain baked potatoes. I sprinkled garlic and onion powder over the cheese before placing the potatoes in the pan. I also basted the potato skins with the butter about half way through cooking which gave the skins a little crisper texture. I normally do not eat potato skins, but I actually ate and enjoyed these. Next time I'll season the skins with a little garlic/onion powder or salt too."
"Oh... My...Word!!!! These are fabulous. My family inhaled them! I wanted to try them cold also, but there were none left over!! I did add a bit of garlic salt after the cheese. Super taste and super easy, can't beat that combo!"
"Great, easy recipe. We did salt the potatoes after baking."
"I loved these potatoes so much!!!!! I eat the left overs straight out of the fridge. I don't even heat them up! These are so easy to make, and will be made MANY times in this house."
"My family truly enjoyed these soft, yummy, red potatoes. I loved the taste and how easy they were to prepare. I will make them again this time doubling the recipe! See them pictured on my page
"Now when I make potatoes, I have a hard time deciding how to prepare them. I always liked my mashed potatoe recipe but this one is super good too."
"Very easy and very tasty."
"This recipe was great! Sooo simple and so tasty! I'll definitely make it again."