Parmesan Baked Potatoes
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
Ingredients
- 6 tablespoons butter, melted
- 3 tablespoons grated Parmesan cheese
- 8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
Reviews
These potatoes are delicious! Followed the recipe exactly. My husband gave it 4 stars, but as he kept eating them, he changed it to 5 stars and I agree.
Magical! I followed the recipe to the letter except placed in aluminum disposable pan and placed on BBQ until done (about 30 min) BBQ set at 350-400. They were delicious and got raves from even picky hubby. Since that first time I’ve eyeballed the butter and Parmesan (admittedly upping the amount of both). That makes them very crusty and crunchy on the outside yet creamy inside. I also use any potatoes (or combination of them) cut to same size. We always do these on the BBQ-too hot for the oven in summer. These potatoes can easily be dressed up with a few chives and very slight sprinkle of paprika. Thank you for this recipe. It’s a winner in our house!
These potatoes are amazing! I did put more Parmesan in the bottom of the dish and once I laid the potatoes out, I sprayed them with some olive oil and sprinkled garlic salt and pepper on top. They were so delicious and flavorful, I will definitely be making these again.
These potatoes are delicious! My husband asks for them frequently. I love it especially with new Yukon gold potatoes but often do a combination. You can easily adjust this recipe for number of people you're serving.
This is my family's favorite potato recipe! So simple yet so delicious. They smell so good cooking too. I'd rather have these than a traditional baked potato.
Could Yukon Gold potatoes work instead of red potatoes?
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So simple to make but I do add more butter and much more Parmesan and bake until the potatoes are tender and cheese forms a very crispy crust. We also add a little salt at the table. Yummm!
These were just okay.
(Updated comment)These looked amazing! And they tasted pretty darned good too, with a dash more salt. But the first time I made them they were a bit on the wet side of creamy. I've made them a few times since, and recommend using Russet potatoes -- larger ones, so they bake for about 45 minutes -- and poking a few holes in the potatoes to let steam escape.