Parmesan Baked Potatoes
Total TimePrep: 5 min. Bake: 40 min.
- 6 tablespoons butter, melted
- 3 tablespoons grated Parmesan cheese
- 8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
- Pour butter into a 13x9-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.
Nutrition Facts2 potato halves: 165 calories, 9g fat (6g saturated fat), 24mg cholesterol, 128mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 3g protein.
Apr 13, 2018
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!
Apr 6, 2018
These were just okay.
Mar 29, 2018
(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.
Mar 19, 2018
Needs more flavor added, i.e., garlic, pepper, etc.
Mar 12, 2018
I've been making these since the recipe first came out. I use salted butter and real parmesan cheese grated on my microplane. Sometime I add a piece of fresh dill or parsley to the cut sides of the potatoes before I add to the pan for a decorative touch. Everyone I've ever served these to loves them and they are so easy.
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.
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.
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!
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.
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.
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