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Parmesan Crusted Baked Potatoes Recipe

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4 from 65 reviews

Crisp on the outside and fluffy on the inside, these Parmesan Crusted Baked Potatoes are a flavorful twist on a classic side dish. Coated with a golden, garlicky Parmesan crust and topped with rich garlic-chive butter and sour cream, they’re perfect for elevating any meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 2 medium russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt (divided)
  • ½ teaspoon freshly ground black pepper

Parmesan Crust

  • ¾ cup finely grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)

Garlic-Chive Butter

  • 3 tablespoons salted butter
  • 2 garlic cloves (finely minced)
  • 2 tablespoons fresh chives (finely chopped)

Toppings

  • Sour cream (for serving)
  • Extra chopped fresh chives (for garnish)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prep the Potatoes: Cut each russet potato in half lengthwise and pat them dry with paper towels to remove moisture. Rub the cut sides of the potatoes with olive oil. Season the cut sides with half the salt and half the black pepper. Place the potatoes cut-side down on the prepared baking sheet. Season the skins with the remaining salt and black pepper.
  3. First Bake: Bake the potatoes for 45 minutes until they are fork-tender and the cut sides are lightly golden brown, indicating they are cooked through and ready for the cheese crust.
  4. Prepare Parmesan Mixture: While the potatoes bake, combine the grated Parmesan cheese, garlic powder, and smoked paprika (if using) in a small bowl to make the flavorful crust topping.
  5. Create Cheese Mounds: Remove the baking sheet from the oven and carefully transfer the baked potatoes to a plate. Divide the Parmesan mixture into four oval-shaped mounds on the parchment paper, each slightly larger than a potato half.
  6. Apply Parmesan Crust: Place each potato cut-side down onto a mound of Parmesan mixture, pressing gently to make the cheese adhere to the potatoes—this forms the crust during the next baking.
  7. Second Bake: Return the baking sheet to the oven and bake for an additional 10 minutes until the Parmesan is melted, golden, and crisp around the edges, creating a delicious crust.
  8. Prepare Garlic-Chive Butter: While the potatoes finish baking, melt salted butter in a small saucepan over medium-low heat. Add the finely minced garlic and cook for 30 to 60 seconds, stirring constantly until fragrant. Remove from heat and stir in the chopped fresh chives.
  9. Finish Potatoes: Remove the potatoes from the oven and let them cool for 2 to 3 minutes. Use a knife to make a shallow slit in the center of each potato half and gently squeeze them open to create a pocket for the toppings.
  10. Serve: Top each potato with a dollop of sour cream, spoon over the garlic-chive butter, and garnish with extra chopped fresh chives. Serve immediately for the best flavor and texture.

Notes

  • Russet potatoes are preferred for their fluffy interior when baked, but you can substitute with other baking potatoes if needed.
  • Adjust the amount of garlic powder and smoked paprika according to your taste; paprika adds a subtle smoky depth that is optional.
  • For a crispier skin, you can brush the potato skins with a little extra olive oil before baking.
  • These potatoes are best served fresh but can be reheated in the oven to maintain crispiness.
  • Feel free to customize toppings with bacon bits, shredded cheese, or sour cream alternatives.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/parmesan-crusted-baked-potatoes-recipe/