Parmesan Baked Potato Halves

4.86 from 14 votes
337 Comments

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I love these Parmesan Baked Potato Halves, they make the perfect side dish. They bake open face down in parmesan cheese creating a delicious buttery cheesy crust.

Parmesan Baked Potato Halves with a side of Sour Cream

How to Serve Parmesan Potatoes

These Parmesan Baked Potato Halves are great on their own, but we especially love dipping them in a side of sour cream sprinkled with a little dried basil. Ranch dressing is also REALLY good! You can make these with potatoes other than russets. We have made them with red potatoes and gold potatoes, and both were really good too. Try them for yourself and decide how you like them best!

What Goes Well With Parmesan Potato Halves

My husband always request these Parmesan Baked Potato Halves 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. Some of our favorite grill recipes that we serve up with the Parmesan Baked  Potato Halves are our New York Steaks and our Kansas City Baby Back Ribs. Both are so yummy. And if you like grilled chicken you should definitely try our Grilled Malibu Chicken, Grilled Balsamic Chicken, and Grilled Coconut Curry Chicken.

Tips for Parmesan Baked Potatoes

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. If done correctly you will have a nice crusted Parmesan topping to these potatoes every time.

More Potato Sides Dishes

If you love potatoes as much as we do you should definitely try some of these other potato sides. Similar to how we make the Parmesan Baked Potato Halves, we have our Coconut Pecan Sweet Baked Potato Halves. These are loaded with a coconut and pecan pieces and have a yummy cinnamon marshmallow dip. In the savory potato category we have our Broccoli Cheese Stuffed Potato Skins and Cheesy Bacon Potato Skins, both are awesome for appetizers and parties! If you like potato wedges and fries we have traditional Potato Wedges and Loaded Potato Wedges and Sweet Potato Fries with a Tangy Chipotle Lime Dip. If you are a potato salad lover, we have you covered! Both our Homestyle Potato Salad and Bacon Gorgonzola Potato Salad are so incredibly good.

The Best Potato Recipes

These Parmesan baked potato halves have been such a huge hit with our readers, we have included them in our “Best Potato Recipes Straight From Idaho” post! You will find ALL of our top reader favorites in this post as well. Try them all!

How to Make Parmesan Baked Potato Halves:

Parmesan Baked Potato Halves with a side of Sour Cream

Parmesan Baked Potato Halves

4.86 from 14 votes
I love these Parmesan Baked Potato Halves, they make the perfect side dish. They bake open face down in parmesan cheese creating a delicious buttery cheesy crust.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 6

Equipment

  • Conventional Oven
  • 9 X 13 inch Pan

Ingredients

Instructions

  • Preheat oven to 400 degrees. 
  • Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom. 
  • Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. 
  • Place potato halves face down on the butter and seasonings.
  • Place in preheated oven and bake for 40 to 45 minutes.
  • Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won’t stick to the potato.
  • Serve on a plate with a side of sour cream or Ranch dressing for dipping.

Video

Nutrition Information

Calories: 204kcalCarbohydrates: 22gProtein: 8gFat: 10gSaturated Fat: 6gCholesterol: 28mgSodium: 212mgPotassium: 719mgFiber: 4gSugar: 1gVitamin A: 310IUVitamin C: 19.4mgCalcium: 146mgIron: 5.6mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    These were excellent!! I added a little garlic salt, minced onion, chives, and salt and pepper. When they were done I topped them with sour cream and they were amazing!!!

  2. 3 stars
    Love this recipe! I have made it so many times and it comes out perfect every time except once. I always grate a block of Parmesan which turns out great. Got lazy one night and I got a tub of pre-grated Parmesan. It burned in half the cooking time. Don’t be lazy. Grate a block of Parmesan for this recipe

  3. 5 stars
    I made these for my grandchildren and they loved them. However, the butter & cheese splattered all over my convection oven. Can I cover them with foil, or will that ruin them???

    1. I think covering them with foil would be okay! The skin might not be as crispy, but they would still taste great!

  4. I made these delicious potatos again last night. I added a little garlic powder to the pan, placed the potatos cut side down as suggested, then brushed the skins with a little olive oil and sprinkled Kosher salt on top. Once again, they were yummy!

  5. We love these & have made them several times. I have rushed the removal process & highly recommend following 5 minute wait before removal. Making these again today to go along with grilled ribeye & fresh corn!!

    1. I would actually just stick them back in the oven to reheat! That will give you the best texture, I think.

  6. 5 stars
    These were very delicious. So easy to make. They were very tasty and are so nice as a side with any meal. These are one of those recipes we can’t wait to make again! Thank you!

    1. This recipe won’t work with fresh – it will make a mess of the pan. Use the Kraft (or generic) parmesan cheese. Thanks for asking!

  7. 5 stars
    Love, love, love,love this recipe. Doesnt last when I make it. I’ve shared with both my daughters and they absolutely love it also. 💖👍👍

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