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
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.
Needs more flavor added, i.e., garlic, pepper, etc.
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.
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.