These Parmesan Baked Potato Halves are great on their own, but we especially love dipping these in a side of sour cream sprinkled with a little dried basil. Ranch dressing is also REALLY good! You can also make these with potatoes other then russets. We have made them with red potatoes and gold potatoes and both were really good too. I can’t decide if I like the golds or russets best. My husband always request these as a side dish to go along with when we are cooking meat on the grill. It’s nice because I can throw these in the oven while he is grilling and all the food is ready at the same time.
One secret to making sure that these turn out well is being sure to let them cool the full five minutes after cooking before removing them from the pan. Trust me. If you try to take them off the pan right out of the oven, the parmesan crust on the potato comes right off. But if you give it five minutes and then take them out, the crust sticks to the potatoes beautifully.
This recipe has quickly become a fan favorite on our site, and for good reason, they are so easy and yummy! They have gone crazy on Pinterest and Facebook with millions of shares and views. We have gotten so many great comments from our readers about how much they love these potatoes. They really are THAT good!
See the instructional Parmesan Baked Potato Halves video below and get the recipe below that.