Parmesan Baked Potato Halves

I love these Parmesan Baked Potato Halves, they make the perfect side dish.  This is my go to recipe for a potato side when we have company, they are super easy, delicious, and give you the benefits of a baked potato without all the mess on your plate!

Parmesan Baked Potato Halves Recipe

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.  Some of our favorite grill recipes that we serve up with the Parmesan 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.


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.


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 recipe shares and video views.  We have gotten so many great comments from our readers about how much they love these potatoes.  They really are THAT good!


Other Yummy 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 Potato Halves, we have our Coconut Pecan Sweet 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.


See our instructional Parmesan Baked Potato Halves video below, and get the recipe below that.


Serves 6

Parmesan Baked Potato Halves

I love these Parmesan Baked Potato Halves, they make the perfect side dish. This is my go to recipe for a potato side when we have company, they are super easy, delicious, and give you the benefits of a baked potato without all the mess on your plate!

10 minPrep Time

45 minCook Time

55 minTotal Time

Save Recipe


  • 6 small potatoes, scrubbed and cut in half
  • 1/4 cup butter
  • grated parmesan cheese
  • garlic powder
  • other seasonings (to personal preference)


  • Preheat oven to 400 degrees. Melt butter and pour into a 9x13 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 for dipping.


  1. allison says:

    These look so good, I am definitely going to try to squeeze them into my menu for this week! Thanks so much for sharing!

    • brenda says:

      I will try this sounds great & easy

    • Rita says:

      Sounds great. I’m definitely will try these when the weather is cool enough to turn on the oven 🙂

      • Helen says:

        Do it on the BBQ

        • frances says:

          I am planning on baked chicken for supper so will give these a try since my oven will be on anyway an we love baked potatoes

    • Geneva says:

      I was looking around and saw your potato. Well we just had them with dinner. YUMMMMMMo. Thanx 😉

    • Bobbie says:

      These are my family’s favorite , my grandkids love these and they are so easy to make.

    • Anindita says:

      400 degrees celsius or fahreinhet?

      • Jordan Qato says:

        400 Fahrenheit. Not too many home cooks have an oven capable of 400 Celsius, which would be a very impressive 750 Fahrenheit.

        • Emily says:

          yes, 400 degrees Fahrenheit.

      • Barb says:

        Just saw this and made them today…very delusion.

        • Erica says:

          I hope “delusion” is a good thing! I hope they were delicious 🙂

      • Josephine B says:

        I live in Australia and we use Celsius, so your 400 Fahrenheit here is 200 Celsius for others that may want to know.

    • Cush says:

      Easy and look yummy! Perfect snack for weekend guests..

      • Jenni says:

        We made them for the first time for Easter dinner. I added some additional seasonings (rosemary and parsley, mainly), and it was the perfect pairing for out lamb chops. We have made them several times since. They are always a hit…never any leftover.

      • Jenni says:

        Oh…and try them with red potatoes…even better! That’s what’s for dinner tonight. <3

    • Rachel says:

      I made these last week. They were so good! I will never have baked potatoes any other way!! (By the way making them again tonight.)

      • Gae says:

        Made these tonight with red potatoes and they were great.

        • Jenni says:

          Using red potatoes is my favorite way to make them. Add a little rosemary and parsley, and they are even better! Making the for dinner tonight with a side of broccoli and cheese. Yumm!

    • Joy says:

      Has anyone tried to make these on a Pampered chef stoneware bar pan instead of a 13X9? I’m thinking it may be crisper that way.

      • Alison says:

        Let me know if you try it, I was wondering the same thing. 400 degrees is the highest temp for PC stoneware if I remember correctly.

      • Alison says:

        Yes, just tried it. .works perfect in the Bar pan! I doubled the amount of butter.

    • Frederick A. Bowers Sr. says:

      Sounds like another winner !

    • Janice sutherland says:

      My family has put this on our favorites list!

    • Rose says:

      I made them to go with our BBQ grilled chicken and corn on the cob! They came out perfect, delicious and easiest potato I’ve ever made!
      I love Family Favorite Recipes!

      • Erica says:

        Thank you so much Rose! 😀 We love you too 😉

    • Anne says:

      Looks yummy….I would just suggest grating your own real parmesan instead of using the canned fake stuff!!

    • Cathy N says:

      Wonder if a could use other shredded cheeses– 4 cheese mix, or just cheddar

      • Emily says:

        Don’t use other shredded cheeses, they are too greasy and won’t stick to the potato.

  2. Amy says:

    how smart and easy! I will be trying this! thanks 😉

  3. Matt says:

    Yum! You have the best recipes! Great idea.

  4. mandy says:

    i just made these for lunch! delish!

  5. Jessica says:

    I just wanted to thank you for your spectacular blog! I just emailed 8 of your recipes to myself (including this one) and plan to make them over the next 2 weeks. They look simply fabulous. Your instructions are clear and your photos are great, thanks for sharing your talents!

  6. Clint & Danny says:

    I made these for my mothers day dinner & they turned out AMAZING!!! i absolutely love your blog & thanks for all the great recipes.

  7. Siggy Spice says:

    Do you have a round-about amount for the Parmesan Cheese? They look fabulous and I want to put them on my menu plan next week!

    • Emily says:

      I would say at least half a cup, you want it really coating the bottom of the pan.

  8. Elizabeth says:

    Made these last night for dinner. They were AWESOME!!! I did sprinkle salt and a little bit of olive oil over the top of the potatoes. Thanks for the recipe.

  9. crista says:

    Do you really cook the potatoes cut side down? My thought is to dip them in the cheese mixture and cook on a sheet cut side up? I’m thinking it will be a cheesy mess on the bottom of the pan. They certainly look good!

    • Emily says:

      You really want to do it cut side down, it makes a nice browned parmesan crust on the cut side of the potato.

    • Mary Ann says:

      If you will line you pan good with foil there won’t be a big mess to clean up. I use the non stick Reynolds aluminum foil for things like this. I have got to try this recipe it looks and sounds delicious.

      • Marli Holden (Alaska) says:

        Besides no mess by using foil, you can scoop up what’s left after picking up the potatoes, and either eating by itself or piling onto the potato tops! We stock and keep all ingredients, and I can’t wait to try this for dinner tonight!

    • Jenni says:

      The mess is minimal and cleans up easily in a glass pan. The majority of it sticks to the potato.

  10. sara says:

    I would love to try these! But, how can you tell that the potato is scrubbed clean enough? I have a potato cleaner– but I’m so paranoid that the potato is not clean enough!

    • Emily says:

      I just scrub it as clean as I can and I am pretty sure anything left that is bad bakes out. I haven’t gotten sick from one yet and we eat these a lot!

    • Tracy a says:

      I wouldn’t worry about the potatoes being clean enough! I just give them a good rinse and a little scrub…I have never had a problem! If you’re really worried, buy organic

    • joe says:

      Really???? We eat a peck of dirt in a lifetime a little dirt on the potato wont kill you.

    • Lois Mclaughlin says:

      A little dirt didn’t hurt anyone… 🙂

    • Lee Brown says:

      Clean the potatoes with a vegetable brush.

    • Ramblin Rose says:

      Sweety God made dirt, and dirt don’t hurt.

    • Savannah says:

      Live a little! You ate boogers, bugs and dirt when you were a kid!

  11. Dennis Dennehy says:

    These look so good I have to make some. Do you think this would work using a yam?

    • Emily says:

      I haven’t tried a yam so I can’t say for sure….. but I bet a yam would be so yummy with butter and brown sugar at the bottom of the pan instead of parmesan cheese.

      • colleen baker says:

        mmm I just cant wait to try these 🙂 always looking for a new way to make potatoes and sweet potatoes also mmm.. ty 🙂

        • Debbie says:

          There is a recipe above for doing it with sweet potatoes. Sounds yummy!

  12. Katie says:

    This looks cheap, easy and delicious- just our style. Thanks for a great recipe. Will be re-blogging.


  13. Natalie Waggoner says:

    Do you use fresh parm or the kind in a shaker?

    • Emily says:

      I usually use the kind in a shaker, but fresh parmesan (shredded or shaved) work too.

      • Lee Brown says:

        In my book, there’s only one parmesan, and that’s parmigianno-reggiano imported from Italy. Anything else is substandard, especially the Kraft stuff in the green can.

        • Debbie says:

          Once you use the fresh Parmesan/regianno from the refrigerated section, you will NEVER go back to the Kraft in the green can!!!!

  14. Martha says:

    These look so good!

  15. Puglover1302 says:

    I would just stick the butter in the baking dish and put it in the oven while it is preheating. Melts the butter and no extra pan to wash. Delish!!!

    • Elayne says:

      That’s a good idea!

    • Michele says:

      That’s exactly what I just did. Can’t wait for these to finish cooking. They smell amazing!

  16. Theresa says:

    I made these tonight….the taste was great and my husband loved them however, my parm crust didn’t stick to the bottom of the potatoes which was irritating :/…i did use a glass casserole dish and shredded parm cheese instead of parm cheese from the shaker….could one of those reasons be why my parm crust didn’t stick?? however….will makes these again:)

    • Emily says:

      If you try to take them off fresh out of the oven, it will stick. If you give it five to ten minutes they should come right off.

  17. marie says:

    So I was reading and so u just cut the potatoes in half not like in chip style?

    • Emily says:

      Yes, you just cut them in half, similar as if you were making potato skins.

      • marie says:

        Ok…so just take the potatoes in half… Can u show ne a example how
        to cut them?

        • Whiterose1964 says:

          Look at the picture, you can see they are cut in half lengthwise…….

        • Emily says:

          You just cut them right in half from end to end. 🙂

  18. Number1NHKaniac says:

    I have these baking in the oven as we speak 🙂 I used 1/2 cup of butter and 3 large potatoes (which I cut into 4 even pieces). My kitchen smells insane! Hopefully my husband and so love this. Very excited to try it!

    • Becky McBride Wierzbicki says:

      Do you think I could use parmesan reggiano instead of plan parmesan? That is all I ever have in the house. Thanks, Becky

      • Erica says:

        You can try it but in our experience it doesn’t get as good of a “crust”. Let us know if your turns out if you try it!

  19. Nora says:

    Trying these TONIGHT! I have a particularly picky family but any suggestions for the “extra seasonings?

    • Emily says:

      I just did some italian seasoning, but sometimes I just do some dried basil.

    • Rachel K says:

      This sounds fantastic, can’t wait to try it. In response to what other seasonings, I use rosemary all the time. It’s a bad day in my kitchen if I’m ever out of it! Thanks for the recipe!!

    • jesekelynne says:

      My kiddos are picky also, but luckily they love potatoes! We used some of the Hidden Valley Ranch powder and it was great! We sprinkled it in the cut half and the skin. A little bit goes a long way though…

    • Bill Hutchens says:

      I think I’m going to try bacon bits of some kind in the butter and cheese.

      • Emily says:


      • Sue says:

        I have some in the oven right now with real bacon bits and real parmesan cheese and the smell to die for!

        • Echo says:

          Ooooh! I bet the bacon bits were delicious!

  20. Lori says:

    These are in the oven right now ~ cannot wait to try them!!

  21. Chung-Ah | Damn Delicious says:

    I absolutely love how this only requires 4 ingredients 🙂

  22. Betty Slade says:

    I love your ideas. I’ll keep an eye on your site.

  23. Dee says:

    I made these last week, and my husband and I were fighting over them. I only made 3 potatos, which was 6 halves…I usually defer to him and let him have the 2 and him 4..but NOT this time! I ate all of my 3 and we both wanted more. Guess what? Making them again tonight…these are AWESOME!!!!

  24. Christina G. Smith (@Rvaya) says:

    I just made these up for lunch and they were great! I can’t wait to try more things out using this as a base recipe.

  25. Coleen says:

    I made these last night and they were fabulous. Be very generous with the parmesan cheese; I added Mrs Dash Garlic and Herb spice. And I used Reynolds No Stick Foil and clean up was oh so easy.

  26. Cindy says:

    made these last night and they were AWESOME!!! So easy and oh so tasty. So happy i found this recipe. This is now in my little cookbook for favorite potato dish! Thank-you again for sharing this wonderful recipe. 🙂

  27. cfremder says:

    Made these tonight with Red Potatoes. Used extra fresh grated parmesan, garlic salt, pepper, basil and oregano. They were amazing!

  28. Estera says:

    Just found your blog and I cannot wait to try this recipe :). One question though… do you bake Uncovered or covered for 40 mins ?

    • Erica says:

      You bake them uncovered…

      • Estera says:

        Thank you.

        • Erica says:

          Anytime! 🙂

  29. Lauren says:

    In the oven now! I used fingerling potaoes parm and herbs de provence! They look amazing!

  30. kari says:

    What a darling blog, I am really anxious to try this potato recipe. Thanks so much for sharing, I found your recipe on Pinterest.

  31. Karlee says:

    So just to confirm, you should be removing from the foil as soon as they are out of the oven? Or wait a few minutes?

    • Emily says:

      I actually never use foil. Just put them in the bottom of your pan and wait at least 5 minutes, the longer the better, before removing them from the pan when they come out of the oven.

  32. Mary says:

    BEST potatoes ever!!!!!

  33. Mira Thomas says:

    These are in the oven as I type. They smell so yummy. My husband is out on the grill, dinner is going to be yummy tonight! Thanks for the recipe!

  34. Sherri Lewis says:

    I am totally making these, and I’m thinking I’m going to top it with some crumbled bacon! Mmmm

  35. Lillian says:

    This sounds so good and easy!!! I’ll have to try it! Thanks for posting!

  36. Lillian says:

    This sounds so good and easy! I’ll have to try it! Thanks for posting! =)

  37. Elena @ La Petite Vie says:

    Oh my gosh, YUM! Can’t wait to try these out, thanks for the great recipe!

  38. Jenn says:

    These are awesome!!! I found your recipe last week and am making them again tonight!

  39. Kristina says:

    Delicious! For large potatoes, just nuke them in the microwave first (7 minutes for mine) to “start the cooking process” and then finish them in the oven as you would for small potatoes. In this manner, they cook throughout and the cheese doesn’t overcook. Also, I used non-stick aluminum foil in the bottom of the pan as well. Peeled right off and kept the crust intact. Will try another reader’s suggestion, next, by adding yams to brown sugar with cinnamon and orange peel.

    • Loi Mclaughlin says:

      Can’t wait to try these, thinking buffet at Christmans with the ham etc. some potato skins& some sweet potatoes – Just take out of oven & serve- Wala Thanks for the IDEAS….:)

    • Debbie says:

      There is a recipe for sweet potatoes just like this that look yummy above with a marshmallow cream topping!

  40. Jeannie says:

    This looks so delicious! I will try this when I get some parmesan cheese:DThanks for sharing!

  41. Michelle says:

    These were amazing!! My husband and 8 year old gobbled them up and my 8 year old actually asked me to make them again!!!

  42. jenn says:

    these are delicious! i made them for dinner tonight and my boys who don’t like potatoes ate them right up 🙂 i used mozzarella cheese because that’s what we had on hand and i seasoned them with salt, pepper, and garlic powder. we definitely be making again!

  43. Kristen says:

    Make them all the time!! Love them!!! Friends love them too! (I may have told a few of them that this was my own “original” recipe). Tee hee! Thanks

  44. Carlos says:

    thanks for the beautiful and tasty recipe! Obrigado pela bela e gostosa receita!

  45. Tina says:

    Do you use a metal pan or a glass?

    • Emily says:

      A glass 9×13 pan

  46. Detektei says:

    This looks amazingly delicious and I love the idea of having melted parmesan on potatoes!!

  47. Jenna D says:

    could you use sliced potatoes? I have large potatoes and was thinking sliced would be easier for the kids to eat? anyone had any luck with just slicing versus the half potato?

    • Emily says:

      I have done the half potato and cut it into smaller pieces for my kids after it is cooked. I am sure you could try it sliced too.

  48. Jodie says:

    Mmmmm these look yummo…I’m not meant to have too much butter.. Can u recommend a substitute???

    • Emily says:

      You could try a spray butter or cooking spray at the bottom of the pan, it won’t taste exactly the same, but would be a little more healthy.

    • Melanie says:

      Can you use a healthy butter substitute like Earth Balance? That’s pretty much all I use nowadays. I rarely buy real butter because Earth Balance is so damn good! 🙂

      • Emily says:

        I don’t know, I have never used it. Try it and let me know how it works out!

  49. NANCY says:


  50. Lindsay says:

    I just realized i am out of garlic powder! Can I get away with using other ones and specifically which ones??

    • Emily says:

      You can just leave it out and you would be fine.

  51. Flamesgirl15 says:

    I used a Pampered Chef stoneware casserole dish; they turned dark brown–next go round I am going to try using the glass dish instead.

  52. Jan says:

    I made these tonight. They were delicious. I have a question though. My cheese/butter at the bottom was turning brown, the last 20 minutes I had to cover with foil. Do you use foil on yours? How do you keep it from browning too much if not?

    • Emily says:

      It is supposed to turn a bit brown, the cheese around the potatoes will get a little more brown than the cheese under the potatoes.

  53. Stephanie says:

    I just made these and they were delish!! I’m so glad I tried them and will be making again ASAP! They are so easy and a must try!

  54. Tammy says:

    Made these last night for family. Had some leftover bacon grease that I added to the butter and used two cookie sheets and about 4lbs of potatoes slides length wise about 1/2 inch thick. Spices were dry ranch and Lowrys seasoned salt. AMAZING!!!!!! Thanks!!!!!

  55. CA says:

    We made these tonight. I could hardly wait, the recipe sounded divine. Mine turned out a bit dry. Could it be that I cooked them in a metal pan?

    • Melanie says:

      I used a metal pan too and mine were perfect. What kind of potatoes did you use? I used red potatoes because they’re super moist and creamy. Idaho potatoes tend to be drier and starchier.

  56. Melanie says:

    These came out amazing! We spread a bit of cream cheese on top and it really kicked it up a notch. What a great recipe. Thanks! 🙂

  57. Jenn says:

    I’ve made these about 5 times and they are AWESOME!! I had major potato cravings while pregnant and these totally hit the spot each time! Thanks!

  58. Cory Elvidge says:

    Delicious!! My husband, who does not ever like potatoes, LOVED them! Thank you thank you 🙂

  59. Theresa says:

    Planning on making these for tailgating. Has anyone baked them, then reheated for later? wanted advise if this would work?

    • Emily says:

      They will probably taste best straight out of the oven, I would make them right before and try to keep them warm.

    • everett says:

      You could cook them in the micro wave for about 7 minutes, then finish them off on the bar-b-que later ( use a metal cake pan, and maybe cover with tin foil)

  60. Ella-Home Cooking Adventure says:

    I have recently tried this recipe and it turned really really good. My family loved it. I posted this recipe on my blog too. Thanks for sharing this delicious recipe.

  61. Natalie says:

    Hmmm…don’t know what happened. The cheese and butter turned really brown (almost burnt) in my ceramic baking dish and all my potato halves stuck to the pan. No cheese stuck to the potatoes at all! They looked nothing like what is pictured. I will continue to make roasted potatoes.

    • Emily says:

      Sorry Natalie, I am not sure what went wrong. Next time try a glass 9×13 pan, and a better quality Parmesan cheese. I had that happen to me once when I used some really cheap Parmesan. It should look brown and toasty, but not burnt.

      • Linda Baughan says:

        Thanks for the tip. Mine burned too, so I’ll try glass next time and better parmesan. They were still good, Just scrapped the burnt part off.

  62. Sara says:

    What type of potato gets the best results…looking to try these over the weekend!

    • Emily says:

      I usually just use some small regular old russet potatoes. A lot of people have tried and liked using reds and yellows as well.

  63. Brigid says:

    What’s the dipping sauce in the picture?

    • Emily says:

      It is just sour cream, we usually sprinkle the top of it with some chives or dried basil.

  64. Callie says:

    Thank you so much for sharing this recipe! We tried these tonight – so easy and so tasty!

  65. Linda says:

    So easy and so good. The directions couldn’t be easier. I followed the directions and added a bit of Johnny’s Seasoning Salt and a sprinkle of garlic to the Parm Cheese. Then baked as directed. The smells from the oven were just wonderful. Then when I pulled from the oven, as tempted as I was, I waited for the 5-10 minutes (put foil on top to keep warn) and the potatoes came out perfectly. They were a huge hit and are a go to part of my dinner menu planning for sure.

  66. Ioanna Karantagli says:

    Well, I made this recipe today! I did some small changes though because I don’t like parmesan (I know, I know you think I’m crazy 🙂 ), so I put some emmental and sea salt to balance the taste. Also I used yogurt instead of sour cream for dipping, because we don’t use it in Greece. I have to tell you that my fiance liked it so much, that the food “cheered him up” as he told me! :-))))

  67. Bee says:

    I made these last night and like some others, mine turned nearly burnt on the bottom. I used 2 dishes: one was a Pampered Chef ceramic baker and the other was a Pyrex glass baker. Both did the same thing. I used a canned parm cheese rather than fresh grated, is that why??

    Just was not overly fond of these but willing to try a different method. Thoughts?

  68. cindy says:

    Has anyone made them a head of time and warmed them up? Planning a big event and like to premake everything!

  69. Dyanna B. says:

    Which seasonings do you use? Just discovered this site and can’t wait to share it with all my friends. I love that all the recipes look like meals I can pull off despite being a busy mom to meals I would have for a dinner party. Thank you! for the help!

    • Emily says:

      I love Italian seasoning, but I have also done seasoning salt.

    • Emily says:

      And I am so happy you love the site!

  70. wvshrews says:

    These are quick, crispy, and tasty! Especially nice with some ranch dressing.

  71. Debie says:

    So simple..going to make this my next do

  72. Jaggs says:

    Good recipe!
    I am wondering if I can do the same with sweet potato, butter, cinnamon, and brown sugar…hmmmm!

  73. Julia Johnson says:

    Got company coming tomorrow. Good thing I’m planning a grocery store visit today.

  74. Steffanie S. says:

    My husband doesn’t like cheese (crazy, right?). Do you think this would still work okay with just the spices?

    • Emily says:

      I’m sure you could just do the spices. You could maybe try substituting the parmesan cheese for something else that will give it it that toasty look and taste, like some mashed up croutons or something. I hope that helps!

  75. edora says:

    Definitely my favorite! Thanks for the recipe. I feel blessed to find this blog !

  76. Kori says:

    This should fabulous!!!
    It’s already got my stomach growling.

    Yummy an what a super idea for the upcoming Superbowl parties.

    Thank You for sharing,

  77. Alicia says:

    Found the recipe on Pinterest, and didn’t know to make with them. Decided burgers were good enough since I’m sure this’ll be the main part if the dish. Added about 3/4 cup of parm cheese, garlic power, garlic salt (we REALLY like garlic) and a packet of ranch (cause YUM!!) hubby says I spend to much time on Pinterest, UNTIL he seen this. (And a few other “treats” recipes) now he doesn’t complain, in fact he SUGGESTS me getting on to find goodies! Thanks for the recipe!!

  78. Roxie says:

    Thanks for the recipe! We made them last night with red potatoes and my hubby & I devoured them!

  79. Chelsie says:

    Hubby’s grilling steaks tonight and I’m making these, with garlic, onion powder, basil & a little cayenne. Can’t wait to try!!!

  80. Tessa says:

    Wow, these look so delicious. I’m going to try them, even though my husband isn’t a big fan of parmesan cheese. Too bad for him. 😉 If they turn out as good as they look on your picture I am going to spent a post on my blog on them. With reference to your blog of course!!

    Greetings from Holland!!


  81. Debbie says:

    Absolutely love these potatoes!!! Only problem is I’m having a hard time with them sticking to the pan. I’m using a cookie sheet lined with foil. I’ve tried spraying with PAM, adding EVOO to the butter and they still stick. What am I doing wrong????

    • Emily says:

      The only thing I could suggest is using a glass 9×13 pan instead, don’t line with foil, and wait the FULL five minutes before removing.

  82. Emilie says:

    I want to make these tonight but im all out of parm could i use mozz instead??

  83. Shelly says:

    Mine are in the oven now!! They smell amazing!

  84. Yeliz says:

    So its 2:38am. I got a craving for something potato-y. i made these potatoes and they are SO GOOD. I sprinkled the top of potatoes with salt, garlic powder and brushed with melted butter. 400 degree oven for 40 minutes. i had to come back to say thank you, it was an absolutely awesome snack. It tastes so yummy and it’s so quick to fix. A must try.

  85. Carol says:

    This recipe is a hit with the family. Used the parm cheese with a hint of seasoned salt, but cut the potatoes into thirds. Excellent.

  86. Sue says:

    These were amazing………just like the recipe………..I will do this again……..

  87. Tiffany says:

    Do you know nutritional value amounts? calories/carbs?

    • JonnaMarie says:

      I don’t know the breakdown for this recipie but TGI Fridays makes parm steak fries that have 660 calories for about 6 potato wedges.

  88. Jennifer d. says:

    I’ve been making this recipe at least once a week for the last six months… just wanted to thank you for posting one of the best, easiest side dishes ever! (The rest of your recipes are also amazing — especially the knockoff Alice Springs Chicken from Outback — but this one is the one I use the most.) I’ve shared this recipe with numerous family members, and all of us are equally addicted!

  89. Donna says:

    My Hubby & I are making them now. We wanted to try them on Christmas day. So far so good! there in the oven now. I’ll write back and let everyone know how it went :-).
    Merry Christmas!


  90. Donna says:

    They were a hit! OMG it’s a good thing I made a double batch lol. We had a few left over and Our son Mark and his Daddy were fighting over them (in a playful way). This is definitely the beginning of a new holiday addition :-). They were delicious!


  91. J says:

    What kind of camera did you use to take this crisp photo? Amazing job.

    • Emily says:

      Thanks! I use a Cannon.

  92. HomeatLast says:

    These are absolutely to die for! We’ve made these four times since I found them on pinterest and every time they’ve gotten raves! The also could not be more simple to make!

    Thanks I look forward to following you via email!

  93. cynthia says:

    these look wonderful and easy..I plan on making them tonight …thank-you

  94. Judy says:

    400 degrees for 40 minutes seemed too long and too hot for me! I was baking something else at a lower temp, and put them in together. <400 and <40 minutes later, the tops of the potatoes were dry and shriveled up and the cheese was very dark brown–not the lovely golden color in the photo. I'm not sure what is happening here, but this recipe needs some adapting to work for me!

    • Annteekie says:

      Try following the recipe exactly and then decide if you need to modify. Also, use an oven thermometer to make sure you have The correct heat.

  95. Connie says:

    I have made these several times now, they are a permanent recipe in my book, the family loves them. Very Good

  96. Janel says:

    SO glad I found these. They are by far the best way to do potatoes at home. So quick and easy and so delicious. I make them at least once a week. The more cheese and garlic the better. And I always leave them in for about an hour for that extra crispness.

  97. Kimberly Dickson says:

    I make these all the time and they are so wonderful and easy! Great side dish with steaks! Thank you!

  98. cynthia says:

    i made them last week and my husband loved them, si i’ll make them again tonight….thank-you for this idea!

  99. melissa says:

    hello, found you on pinterest and i’m trying these tonight. will let you know how they turn out 🙂 they are in the oven ‘as we speak’

  100. Terri says:

    I have made these a few times since finding your recipe on Pinterest and we absolutely love them. Thanks for the great recipe

  101. Celena says:

    Thanks for sharing, not sure what I like best them being so easy to make or being so yummy! My
    husband LOVED them!

  102. Kyla says:

    Made them. Ate them. LOVED them!! So good. So easy. Great recipe. Thank you =)

  103. Tracy says:

    Dear Echo, Elise, Emily and Erica,

    We are three sisters Debbie, Tracy and Sherri who make items from Pinterest and share the results with our readers. We rate our items with “This Pin Flops” or This Pin Rocks”.

    We will be featuring your recipe for Parmesan Baked Potato Halves next week.

    Your recipe “Rocked” it out of the park!! We have given you full credit with a link back to the pin on Pinterest and a link back to the recipe on your blog. Please contact us if you have any concerns or questions about the post.

    Thanks for the great recipe!


    • Erica says:

      Tracy– Thank you so much! We are excited to be featured on your blog! I have been browsing through your blog the last little while and I love it! Keep up the good work! – Erica

    • Emily says:

      That is awesome! I am so glad we rocked!

  104. Ashley says:

    I made these for dinner tonight, they smell beautiful and taste great – but they didn’t brown up as nicely as I’d wanted them to. Next time I may increase my oven’s temp by 25 degrees or so…

  105. katie says:

    thought you should know they are using your picture and recipe but not linking back to your site. in fact they are talking cooking book .

    • Emily says:

      Thank you!

    • Erica says:

      Thanks for finding this! We will contact the owner of this FB post. Thanks again, it’s so not cool when people take other people’s stuff!

  106. melissa says:

    these look so yummy and easy for a crowd. I think I’m going to add them to my Easter menu

  107. Tawny Osborne says:

    Thanks you for posting needed a new way to make potatoes for tonight’s dinner! Making this tonight!!!!

  108. Becky says:

    Made these tonight & they were amazing! My husband loved them! I used fresh shredded Parmesan cheese. The potatoes were large, so I quartered them. Perfect!

    • shane campbell says:

      I put steaks on the grill , made a salad and these AMAZING potatoes! I was worried they were burning and I was sure it wouldn’t stick but I was wrong about all my concerns.I sprinkled italian seasoning on the cheese. The whole family loved them and I added them to my favorite recipes. These would be great at parties too. Thank you!

  109. Dawn Pike says:

    My boss Jill showed this to me gonna make them for my weekly Sunday dinner. MY family with love them thanks for the great idea

  110. Emily @ ReMarkable Home says:

    Made these for dinner tonight. FABULOUS! So easy and so delicious! Set the oven to start while we were at church and they were ready when we got home. Thank yoU!

  111. Tletto says:

    Making these tonight as an appetizer! Yummy!
    Gonna mix a good sense Italian dressing season packet
    In the sour cream for dipping!

  112. Vickie says:

    I’m getting ready to try these, looks easy and sounds delicious! I’ll let you know how we liked them.

  113. Kelly @ says:

    Wow! They look delicious and sound so easy too…pinning now! 🙂

  114. Jamie says:

    Made tonight….OMGoodness….Best thing in the world! I made a smaller portion, and filled in every nook and cranny with “bits” of tater pieces…THOSE were the BEST! ….soaking up all that buttery, cheesy, toasted goodness!!!! Will definitely do again!! Thank you Sooo Much!

  115. wanda copeland says:

    This recipe looks so good. I plan on making it tonight. Thank you for all the recipes. I plan on making many in the near future.

  116. wanda copeland says:

    I tried the Parmesan Baked Potato. Oh my God, that was so good. A lot easier than your usual baked potato. I will keep having it. Thanks for the recipe.:)

  117. Julie @ Outtakes on the Outskirts says:

    I made these for a Mother’s Day cookout with my family and they are delicious! I’m writing a review about them on my blog and will link back to yours for the recipe. Thanks for sharing!

  118. kristin says:

    I made these last night and the house smelled wonderful. When I took them out of the oven the butter mixture was still bubbling, I let it sit for the 5 minutes and when I went to take them out they were stuck to the bottom of the cake pan. Should I be using a glass pan instead? They were still good however all the flavoring was stuck to the pan

    • Emily says:

      I have always used a glass pan, I’m so sorry yours stuck!

  119. Baked potato halves says:

    Made as written except I used Lawrys garlic salt instead of garlic powder. Used finely shredded fresh Parmesan. They were awesome with the sour cream. Definitely need to let them sit in the dish 5-10 min before you turn them over so the butter/cheese mixture crisps up on them. I served them with BBQ chicken. Whole family devoured them.

  120. Tisha says:

    Hi there. I was wondering what I could serve this with or what others have served it with. I’m looking to make this tomorrow but need a main dish to go with it. Thanks!

    • Emily says:

      We make these as a side dish all the time when we are grilling meat. We have a lot of great grill recipes on the site. Search under our “grilling” category.

  121. Tisha says:

    Main dish ideas to go with?

    • Samantha says:

      I served mine along side steak and corn on the cobb 🙂 (and topped with extra butter and some sour cream once they cooled some) 😉

  122. Holiday Baker Man says:

    Awesome recipe. Discovered these a couple of days ago and made them tonight. 🙂

  123. Janis K says:

    Wonderful recipe! I substituted 2 T olive oil for 2T of the butter and it browned nicely and did not burn. I also used a disposalble foil pan and after lettiing it cool, they came right off perfectly. There were leftovers, but my husband ate them all for breakfast. Thanks Again! Making them again tonight.

  124. Samantha says:

    Made these last night (with steaks and corn on the cobb) for dinner… HUGE hit with the fam, and I received several compliments, “yumms”, and “how did you make these!?” 🙂 I WILL be making them again… soon!! Thanks for sharing!!!

  125. Billie | Seasoned Escapades says:

    These look fantastic! Will try them for company soon, thanks!

  126. Marie says:

    These are delish! If you are in a hurry, you can cut them in half, and microwave them for like 4 min. Until they are half cooked and finish them facedown in a cast iron skillet! 10 min to table!

  127. Sandy_of_WV says:

    Came across your recipe from another site [who gave you credit, btw] and was wondering…
    When there are comments/questions — could you add that info to your recipe?

    After reading lots of the comments/questions – I got disgusted and quit reading — hoping that mine will turn out great when I make them.

    • Erica says:

      I’m not exactly sure what you are asking… ?

  128. Kim says:

    These are a keeper ! Loved every bite ! Thank you !

  129. Bernadette Garci says:

    I made these and they smelled great in the oven. I tried to remove them from the pan – and all of the yummy crust got stuck to the pan. The entire meal was a bust.

    • Emily says:

      Im so sorry they didn’t turn out. I know that tends to happen if you don’t let them cool at least a full five minutes before trying to remove them from the pan.

  130. Andrea from Arlington, VA says:

    I have made these potatoes several times and my family just loves them. They are crunchy, just the right size and very flavorful! This recipe is in my permanent recipe file. 🙂

  131. Tammy says:

    Could you tell me what kind of potatoes you use, and also a suggestion on what type of extra seasonning you use? Thank you.

  132. Carolina says:

    hi from argentina i made some recipes yours and love it, you are an amazing chef!!!!

  133. Leyla Deuel says:

    So, is it just me or am I the only one that had problems with this simple dish…lol. They were delish…but the butter burned so easily, and the potatoes stuck a little bit. I didn’t think I would need Pam for this dish, lol. I figured the butter would prevent the taters from sticking! How can I NOT burn my butter!? :-/

  134. Judith Ann says:

    These sound yummy! Since I am single and will only make a small amount, could I use my toaster oven? I was wondering if I followed all your directions except I could put in my toaster oven instead of heating the oven? Thanks.

  135. Jim says:

    I used klondike goldust potatoes for this recipe and they were amazing !!!!!!!!!!!!!!!!!!!!!

  136. Wendy H says:

    Loved this! I used olive oil and then mixed in some butter and that seemed to keep it from burning. I also put my casserole dish on a cookie sheet which may have insulated the bottom a little. LOVED THIS!

  137. Sandy says:

    Made these & Parmesan Pork Chops last week & fell in love with them. Now this week I’m having these & Parmesan Chicken. Wonderful!

  138. Teresa says:

    I don’t like potato skins, can I peel these first and still get the same results

  139. Cheri says:

    These are excellent and so easy to make! The entire family loved them!

  140. Marissa @ Life is Fantasmic says:

    YUM!!! Pinned! I’d love for you to share this at my Saturday Dishes Link Party this weekend! It’s a themed link up & this week’s theme is Memorial Day & Grilling! Feel free to share other posts that fit the theme as well if you have them! (:

  141. ezella says:

    I have baking potatoes can I use those too?

    • Erica says:

      You can try—- we have never used them with baking potatoes.. I don’t know if it would make much of a difference. Sometimes baking potatoes are bigger so it might take longer. You might want to cut them into fourths.

  142. Lindsay says:

    Yum! Could i bake these in the oven on aluminum foil?

    • Emily says:

      No, don’t use aluminum foil for these. It would stick to the potatoes, they need to crisp up against the bottom of the pan.

  143. Donna says:

    Amazing!! I made these lastnight, it was soooo good, and the smell while it was cooking, wow. I sprinkled a salt over the top of the potatoes before putting them in the oven. Thank you!!

    • Echo says:

      We’re so glad you liked this recipe! This is one of our most popular on our site. Thank you!

  144. Jane says:

    I was looking for something different for dinner – I was in a rut making the same old thing . I saw this recipe and how easy it was so i gave it a try…and boy am I glad i did!! These are extremely delicious considering just how little work they are! I will definitely be making these again and again – even going to try it on the grill in the summertime to help keep the house cooler 🙂

    • Echo says:

      This is one of our most popular recipes because it is so easy and different. We are so glad you liked it!

  145. sandra l. decker says:

    i made these for family and friends and believe it or not everyone liked them. i had sour cream and ranch dip. and most of them preferred the ranch dip. will be making these again and again.

    • Echo says:

      Thank you for sharing your success with this recipe! I make these all the time. They are so easy and so good.

  146. Madi says:

    Can you use this recipe with sweet potatoes??

    • Erica says:

      We do have a sweet potato version that is DIVINE:

  147. Crystal says:

    What would you serve with this (as a meat)???

    • Emily says:

      We have usually done grilled meat with it, like grilled BBQ chicken, or steak, or pork chops.

  148. Shelley says:

    I would like to email these recipes to myself, but I don’t see anything but Pinterest. Please explain how I can email a recipe/s to my email account.

    Thank you,


    • Erica says:

      I will look into this. I know we used to have a button to email, so I will see where that went. Thanks for the heads up!

  149. Heather says:

    My husband is not a fan of butter… do you think I can substitute olive oil for the butter?

    • Emily says:

      You could try vegetable oil. You don’t want to cook olive oil at that high of a temperature or it goes bitter.

  150. Lisa schofield says:

    Hi there – this looks delicious. Definitely going to try tonight. Do you think you could substitute the Parmesan for cheddar??

    • Emily says:

      No, cheddar would probably get too greasy when it melts and wouldn’t stick to the potatoes.

  151. Mary Pat Frick, aka twissis says:

    Served w/a seafood gratin in lobster sauce & onion rings, I wanted something new & special but also an easy-fix. These potatoes were such a great option! My spuds were lrg & thick, so I cut them in thirds & probably used more butter, parmesan & garlic than suggested. They were delicious & cook time was spot-on. IMHO a resting time of 10 min would be ideal. At 5 min, they were still sticking to my “non-stick” baking pan, but at 10 they were perfect to serve. They are a new fave w/us. Thx for sharing.

    • Erica says:

      So glad you like them! That sounds like an AMAZING dinner you had! Seafood Gratin in lobster sauce and onion rings? YES please! YUM!

  152. Kay Woodworth says:

    My neighbor tried this recipe and invited me over. These were delicious, and I plan to make them myself on a regular basis.

    • Erica says:

      So glad you liked them! Tell your neighbor thanks for sharing!

  153. Arlene Slobecheski says:

    My goodness were these easy and way too delicious. Super YUMMY!

  154. Ahorsesoul says:

    These were excellent. I was surprised at how easy to make they were and the clean up was easier. tfs

  155. Katrine Frank says:

    Can’t wait to try!

  156. Lorraine says:

    Made these today & my husband & I absolutely loved them. ♥ They are now one of our favourites! Had Panko/Parmesan chicken with them. Wonderful recipes!!

  157. Molly says:

    Can minced garlic work?

    • Emily says:

      You can try it, but I don’t think it would work as well because it’s too wet.

  158. DonnaL says:

    Has anyone tried zucchini or other veggie?

  159. Phyllis says:

    Can you use new potatoes for this so that you can make these as an appetizer?

    • Erica says:

      We haven’t done them that way, but I am sure you totally can. Maybe just reduce the cooking time– check after 15 min or so and then every few min. afterwards

  160. Pat Offerman says:

    Thank you for printing the recipe big enough for these old eyes to read. I will be back.

  161. Donna says:

    I am interested in knowing if to think larger potatoes at angle in, say, 3/8″ thickness? I know the temperature is needed to help meld the parmesan to the potato, what would the time be? I wanted to butter the top side after maybe 25-30 mins, but they may be done by then…

    • Erica says:

      That is a good question– we haven’t tried it that way but I would definitely check it around 25 min and then keep checking until done

  162. Cathy says:

    Do you have to use that powdery parmesan? Has anyone tried grating their own parmesan cheese?

  163. Deb says:

    I just made these for dinner to go with some grilled sausage and salad. These potatoes were a huge hit! Fantastic receipe 🙂

    • Erica says:

      So glad you liked them! 😀

  164. Emily Jourdan says:

    My crust didn’t really stick to the potato. What did I do wrong?

    • Emily says:

      Be sure to wait the full 5 minutes before removing from the pan. It makes all the difference.

  165. Sha says:


  166. Therese says:

    Can these be refrigerated & then reheated in microwave? I know they won’t be as crusty, but will they be as tasty? My husband works afternoons & doesn’t get home ’til 3am, but would loves these! Also, has anyone used shredded cheese other than parmesan?

    • Erica says:

      They can be reheated in the microwave– as you said, they wont be crispy but they still taste good (my husband takes them to work as leftovers all the time). Also– don’t use shredded cheese, it won’t stick on the potatoes and it will become a gooey mess and slide right off the potatoes (on of our readers tried it and took a picture of how it turned out.. it wasn’t pretty but she had a good attitude about it)!

  167. Kathy Lynch says:

    I made these tonite and they stuck to the pan so bad I had to chisel them off the bottom. The cheesy stuff flipped all over everywhere.

    • Erica says:

      Sorry they didn’t turn out. Did you use grated or shredded cheese?

  168. Dot says:

    So easy….so good!
    Thank you for posting.

  169. Stephanie says:

    Is there a different cheese that would work with this? My household is anti-parmesan :-/

    • Emily says:

      I haven’t tried anything but the parmesan, if you do, I would use a cheese that is dry and crumbly. Cheddar is too greasy and won’t stick to the potatoes.

  170. susan cartwright says:

    I now make these all the time. We love them. I use real grated parmesan cheese and they are fabulous!!

  171. Edna says:

    Does anyone have experience taking these to a potluck? Do you think I should leave the potatoes cut side down in the pan until I arrive there? Or flip them cheese side up and cover before I leave home? It’s about a 1/2 hour drive to get there. Would I need to reheat or would they still be good not coming right from the oven?

    • Echo says:

      Tough question. I think I would pull them right out of the oven, cover the pan with foil, place the pan on a towel in your car while you drive to your potluck, and then move them to a serving tray once you get there. Good luck!

  172. Cathy says:

    I have made these for years in my electric frying pan set at 350 degrees. I melt the butter in the pan and dip the cut side of the potato in the melted butter, then dip them in the parm and place them cheese side down in the butter for about 25-30 minutes. The butter browns, but they have never burnt. This is one of my boys favorite potato recipes.

    • Echo says:

      It’s good to know they can be made this way. Thank you for sharing Cathy!

  173. Judy B says:

    I made these for my family Super Bowl party. They were a huge hit! Besides the butter and Parmesan I sprinkled them with garlic powder and added a couple of pinches of Italian seasonings. I let them sit for 8 minutes while I got other things ready. They were still very hot after sitting for 8 minutes and the butter and cheese mixture crusted up nicely. I made two pans thinking that they would make good leftovers. There were no leftovers. This recipe is a keeper. Thanks.

    • Echo says:

      Thanks for sharing, Judy! I’m glad they were a hit!

  174. A Superly Satisfied Consumer says:

    OMG. Made these last night for dinner, prep time was literally like a minute and they were AMAZING! The beautiful cheese crust so crispy! I added parsley and it really added some nice flavor, dipped it in ranch. These are definitely a new favorite!

    • Echo says:

      Thank you for sharing this! I’m so glad you loved them as much as we do!

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