Parmesan Baked Potatoes – Crusty, Deep Brown on the Outside!

Parmesan Baked Potatoes – Crusty, Deep Brown on the Outside!

It’s said the vitamins are mostly in the potato’s skin. To make that more appealing, you can’t beat the taste of this hot Parmesan dusted potato! You’ll want to devour this more that usual because you’ll love how the cheese creates a crusty deep golden browned layer of goodness on the outside of the potato. This also makes a great side dish alongside a bowl of soup, or a sizzling steak.


Parmesan Baked Potatoes - Crusty, Deep Brown on the Outside!
Try some crusty and golden cheese on the outside of your baked potatoes!
Recipe type: Side dish
Cuisine: American
  • 4 Large Russet potatoes
  • 1 T Olive oil
  • 2 t Kosher sea salt, divided
  • 4 t Parmesan-Reggiano Cheese, finely grated (available in wedges in your deli)
  • ½ C Knudsen Sour Cream
  • 8 T Unsalted butter, divided
  • ½ t Freshly ground pepper
  • ½ C Mild cheddar cheese, grated
  1. Pre-Heat oven to 350 degrees.
  2. Wash potatoes thoroughly with a stiff brush and cold running water.
  3. Dry, then using a fork poke 12 deep holes all over the potatoes so that moisture can escape during cooking.
  4. Place potatoes in a large bowl and coat lightly with oil.
  5. Sprinkle both sides with a mixture of the combined ½ teaspoon salt and the Parmesan cheese.
  6. Place potatoes directly on the rack in middle of oven.
  7. Place a baking sheet on the lower rack to catch any drippings.
  8. Bake about 1 hour or until skin feels crisp but flesh beneath feels soft.
  9. Give it the tenderness test by poking with a fork to make sure it's fork tender.
  10. Cool for five minutes.
  11. Prepare to serve by creating a slice about ⅔rds into each potato, from nearly end to end, then crack the potato open by squeezing the ends towards one another.
  12. It will easily split, but, be careful, the steam will be very hot.
  13. Meanwhile in a small bowl, mix together ½ teaspoon of salt, and ¼ teaspoon pepper.
  14. After potatoes are split, add salt & pepper, and butter to the insides.
  15. Follow with 2 small dollops of sour cream, and 2 tablespoons of cheddar cheese per potato.
  16. Serve hot.
If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

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