Parmesan Crusted Baked Potato
These Parmesan Crusted Potatoes feature a crispy golden cheese crust, tender baked potatoes, and a flavorful garlic-chive butter topping. Perfect for weeknight dinners or holiday meals.
Servings: 4
Ingredients
Potatoes:
- 2 medium russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt divided
- ½ teaspoon freshly ground black pepper
- ¾ cup finely grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika optional
- Sour cream for serving
- Extra chopped fresh chives for garnish
Garlic-Chive Butter:
- 3 tablespoons salted butter
- 2 garlic cloves finely minced
- 2 tablespoons fresh chives finely chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut the potatoes in half lengthwise. Pat them dry with paper towels. Rub the cut sides of the potatoes with the olive oil. Season the cut sides with ½ teaspoon salt and ¼ teaspoon black pepper.Place the potatoes cut-side down on the prepared baking sheet and season the skins with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
- Bake for 45 minutes, or until the potatoes are fork-tender and the cut sides are lightly golden brown.
- Meanwhile, combine the Parmesan cheese, garlic powder, and smoked paprika (if using) in a small bowl.
- Remove the baking sheet from the oven. Carefully transfer the potatoes to a plate. Divide the Parmesan mixture into four mounds on the parchment paper, shaping each into an oval slightly larger than a potato half.
- Place the potatoes cut-side down on top of the Parmesan mounds, pressing gently so the cheese adheres to the potatoes.
- Return the baking sheet to the oven and bake for 10 minutes, or until the Parmesan is melted, deeply golden brown, and crisp around the edges.
- While the potatoes finish baking, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 30–60 seconds, stirring constantly, until fragrant. Remove from the heat and stir in the chives.
- Remove the potatoes from the oven. Let them cool for 2–3 minutes. Using a knife, cut a slit down the center of each potato. Gently press the ends toward the center to open them slightly.
- Top each potato with a dollop of sour cream. Spoon the garlic-chive butter over the potatoes and garnish with additional chives. Serve immediately.
Notes
Recipe Notes
- Use freshly grated Parmesan. Pre-shredded Parmesan doesn't melt as well and won't make the same crispy golden crust.
- Choose russet potatoes. Their high starch content makes a fluffy interior that contrasts perfectly with the crunchy Parmesan crust.
- Don't skip the parchment paper. The cheese will release much more easily once crisp and golden.
- Serve immediately. These potatoes are at their crispiest and most delicious right out of the oven.
- Customize the toppings. Try crispy bacon, green onions, extra chives, or a sprinkle of red pepper flakes for added flavor.
Nutrition
Calories: 218kcal | Carbohydrates: 21g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 988mg | Potassium: 488mg | Fiber: 2g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 7mg | Calcium: 316mg | Iron: 1mg