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.
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:
Ingredients
- 6 small potatoes scrubbed and cut in half
- 1/4 cup butter
- grated Parmesan cheese
- garlic powder
- other seasonings to personal preference
Instructions
- 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 or Ranch dressing for dipping.
allison says
May 4, 2010 at 5:13 pmThese 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
July 20, 2012 at 12:52 pmI will try this sounds great & easy
Rita says
October 17, 2012 at 11:24 amSounds great. I’m definitely will try these when the weather is cool enough to turn on the oven 🙂
Helen says
July 17, 2016 at 1:30 pmDo it on the BBQ
frances says
August 7, 2016 at 12:26 pmI 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
March 21, 2013 at 4:07 pmI was looking around and saw your potato. Well we just had them with dinner. YUMMMMMMo. Thanx 😉
Bobbie says
August 31, 2013 at 7:02 amThese are my family’s favorite , my grandkids love these and they are so easy to make.
Anindita says
May 30, 2014 at 3:57 am400 degrees celsius or fahreinhet?
Jordan Qato says
August 13, 2014 at 3:05 am400 Fahrenheit. Not too many home cooks have an oven capable of 400 Celsius, which would be a very impressive 750 Fahrenheit.
Emily says
August 13, 2014 at 7:44 amyes, 400 degrees Fahrenheit.
Josephine B says
September 20, 2017 at 6:02 pmI think the person may have been asking about the Fahrenheit and Celsius temps because like me, I live in Australia where we have Celsius.
Kay says
July 20, 2018 at 6:19 pmMaking these right now. Can’t wait to try them
Barb says
December 13, 2015 at 4:16 pmJust saw this and made them today…very delusion.
Erica says
December 14, 2015 at 11:25 pmI hope “delusion” is a good thing! I hope they were delicious 🙂
Josephine B says
January 15, 2016 at 11:25 pmI live in Australia and we use Celsius, so your 400 Fahrenheit here is 200 Celsius for others that may want to know.
Cush says
September 3, 2015 at 9:26 amEasy and look yummy! Perfect snack for weekend guests..
Jenni says
August 28, 2016 at 4:40 pmWe 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
August 28, 2016 at 4:44 pmOh…and try them with red potatoes…even better! That’s what’s for dinner tonight. <3
Rachel says
March 29, 2016 at 3:24 pmI 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
July 30, 2016 at 7:06 pmMade these tonight with red potatoes and they were great.
Jenni says
August 28, 2016 at 4:50 pmUsing 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!
eileen says
March 24, 2017 at 4:04 pmdo you put rosemary nad parsley on top or in the butter and garlic?
Erica says
March 27, 2017 at 11:24 pmYou could do either way… I would probably do it in the butter and garlic so the flavor absorbs
Erica says
March 27, 2017 at 11:24 pmYou could do either way… I would probably do it in the butter and garlic so the flavor absorbs
Joyce says
March 30, 2017 at 4:21 pmhow long did you bake the red potatoes?
Joy says
April 28, 2016 at 10:11 amHas 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
May 4, 2016 at 4:12 pmLet 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
May 4, 2016 at 7:51 pmYes, just tried it. .works perfect in the Bar pan! I doubled the amount of butter.
Frederick A. Bowers Sr. says
May 3, 2016 at 12:51 pmSounds like another winner !
Janice sutherland says
July 8, 2016 at 6:17 pmMy family has put this on our favorites list!
Rose says
July 27, 2016 at 6:03 pmI 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
July 27, 2016 at 9:21 pmThank you so much Rose! 😀 We love you too 😉
Anne says
August 2, 2016 at 7:04 amLooks yummy….I would just suggest grating your own real parmesan instead of using the canned fake stuff!!
Cathy N says
February 15, 2017 at 8:49 pmWonder if a could use other shredded cheeses– 4 cheese mix, or just cheddar
CCN
Emily says
February 15, 2017 at 9:15 pmDon’t use other shredded cheeses, they are too greasy and won’t stick to the potato.
Jean says
January 20, 2019 at 6:31 pmOh my! I just put them in the oven using shredded parm instead of grated! I’ll see what happens. Learned now to read the comments first!
Amy says
May 4, 2010 at 5:36 pmhow smart and easy! I will be trying this! thanks 😉
Matt says
May 4, 2010 at 6:08 pmYum! You have the best recipes! Great idea.
mandy says
May 4, 2010 at 6:40 pmi just made these for lunch! delish!
Jessica says
May 5, 2010 at 8:21 pmI 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!
Clint & Danny says
May 10, 2010 at 9:03 pmI made these for my mothers day dinner & they turned out AMAZING!!! i absolutely love your blog & thanks for all the great recipes.
Siggy Spice says
August 21, 2010 at 7:53 pmDo 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
March 14, 2012 at 6:31 amI would say at least half a cup, you want it really coating the bottom of the pan.
Elizabeth says
March 21, 2012 at 10:13 amMade 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.
crista says
March 24, 2012 at 6:02 amDo 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
March 24, 2012 at 3:54 pmYou 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
March 11, 2014 at 5:04 amIf 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
April 6, 2016 at 6:34 pmBesides 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
August 28, 2016 at 4:48 pmThe mess is minimal and cleans up easily in a glass pan. The majority of it sticks to the potato.
sara says
March 25, 2012 at 8:13 pmI 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
March 25, 2012 at 11:12 pmI 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
July 23, 2012 at 1:10 pmI 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
April 25, 2013 at 1:36 pmReally???? We eat a peck of dirt in a lifetime a little dirt on the potato wont kill you.
Lois Mclaughlin says
October 19, 2013 at 12:19 pmA little dirt didn’t hurt anyone… 🙂
Lee Brown says
March 22, 2014 at 4:01 pmClean the potatoes with a vegetable brush.
Ramblin Rose says
March 7, 2016 at 12:23 amSweety God made dirt, and dirt don’t hurt.
Savannah says
August 2, 2016 at 4:30 amLive a little! You ate boogers, bugs and dirt when you were a kid!
Dennis Dennehy says
March 26, 2012 at 5:43 amThese look so good I have to make some. Do you think this would work using a yam?
Emily says
March 26, 2012 at 7:01 amI 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
February 28, 2014 at 1:10 ammmm I just cant wait to try these 🙂 always looking for a new way to make potatoes and sweet potatoes also mmm.. ty 🙂
Debbie says
May 12, 2014 at 7:57 pmThere is a recipe above for doing it with sweet potatoes. Sounds yummy!
Katie says
March 26, 2012 at 1:14 pmThis looks cheap, easy and delicious- just our style. Thanks for a great recipe. Will be re-blogging.
Thanks,
Katie
letsgetbasted.com
Natalie Waggoner says
March 26, 2012 at 5:31 pmDo you use fresh parm or the kind in a shaker?
Emily says
March 26, 2012 at 5:54 pmI usually use the kind in a shaker, but fresh parmesan (shredded or shaved) work too.
Lee Brown says
March 22, 2014 at 4:03 pmIn 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
May 12, 2014 at 8:00 pmOnce you use the fresh Parmesan/regianno from the refrigerated section, you will NEVER go back to the Kraft in the green can!!!!
Martha says
March 27, 2012 at 10:59 amThese look so good!
Puglover1302 says
March 27, 2012 at 7:56 pmI 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
March 20, 2014 at 5:11 amThat’s a good idea!
Michele says
March 6, 2016 at 3:37 pmThat’s exactly what I just did. Can’t wait for these to finish cooking. They smell amazing!
Kim says
September 29, 2017 at 5:45 pmI’ve got to try this for my famy, I know they’ll love it
Favorite Family Recipes says
September 30, 2017 at 11:48 pmThanks Kim!
Theresa says
March 28, 2012 at 6:00 pmI 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
March 28, 2012 at 7:52 pmIf 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.
marie says
March 29, 2012 at 7:01 pmSo I was reading and so u just cut the potatoes in half not like in chip style?
Emily says
March 30, 2012 at 6:26 amYes, you just cut them in half, similar as if you were making potato skins.
marie says
March 30, 2012 at 9:27 amOk…so just take the potatoes in half… Can u show ne a example how
to cut them?
Whiterose1964 says
March 30, 2012 at 1:31 pmLook at the picture, you can see they are cut in half lengthwise…….
Emily says
March 31, 2012 at 8:42 amYou just cut them right in half from end to end. 🙂
Number1NHKaniac says
March 31, 2012 at 2:27 pmI 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
February 29, 2016 at 3:03 amDo you think I could use parmesan reggiano instead of plan parmesan? That is all I ever have in the house. Thanks, Becky
Erica says
March 1, 2016 at 12:45 pmYou 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!
Nora says
April 1, 2012 at 10:31 amTrying these TONIGHT! I have a particularly picky family but any suggestions for the “extra seasonings?
Emily says
April 1, 2012 at 6:38 pmI just did some italian seasoning, but sometimes I just do some dried basil.
Rachel K says
April 16, 2012 at 5:17 pmThis 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
February 28, 2014 at 8:25 pmMy 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
March 3, 2016 at 5:21 pmI think I’m going to try bacon bits of some kind in the butter and cheese.
Emily says
March 3, 2016 at 10:38 pmYum!
Sue says
November 11, 2016 at 3:16 pmI have some in the oven right now with real bacon bits and real parmesan cheese and the smell to die for!
Echo says
November 13, 2016 at 8:02 amOoooh! I bet the bacon bits were delicious!
Lori says
April 1, 2012 at 1:56 pmThese are in the oven right now ~ cannot wait to try them!!
Chung-Ah | Damn Delicious says
April 2, 2012 at 12:53 amI absolutely love how this only requires 4 ingredients 🙂
Betty Slade says
April 3, 2012 at 7:48 amI love your ideas. I’ll keep an eye on your site.
Dee says
April 5, 2012 at 8:53 amI 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 extra..me 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!!!!
Christina G. Smith (@Rvaya) says
April 6, 2012 at 7:04 amI 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.
Coleen says
April 8, 2012 at 7:07 pmI 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.
Cindy says
April 10, 2012 at 5:22 ammade 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. 🙂
cfremder says
April 10, 2012 at 3:03 pmMade these tonight with Red Potatoes. Used extra fresh grated parmesan, garlic salt, pepper, basil and oregano. They were amazing!
Estera says
April 16, 2012 at 7:49 pmJust 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
April 16, 2012 at 8:01 pmYou bake them uncovered…
Estera says
April 17, 2012 at 2:34 pmThank you.
Erica says
April 17, 2012 at 2:39 pmAnytime! 🙂
Lauren says
April 17, 2012 at 3:13 pmIn the oven now! I used fingerling potaoes parm and herbs de provence! They look amazing!
joyce says
March 31, 2017 at 7:37 amhow long did you bake them?
kari says
April 19, 2012 at 8:43 amWhat a darling blog, I am really anxious to try this potato recipe. Thanks so much for sharing, I found your recipe on Pinterest.
Karlee says
April 26, 2012 at 7:54 amSo 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
April 26, 2012 at 12:00 pmI 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.
Mary says
April 26, 2012 at 3:29 pmBEST potatoes ever!!!!!
Mira Thomas says
April 29, 2012 at 4:29 pmThese 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!
Sherri Lewis says
April 29, 2012 at 8:59 pmI am totally making these, and I’m thinking I’m going to top it with some crumbled bacon! Mmmm
Lillian says
May 5, 2012 at 6:30 amThis sounds so good and easy!!! I’ll have to try it! Thanks for posting!
Lillian says
May 5, 2012 at 6:31 amThis sounds so good and easy! I’ll have to try it! Thanks for posting! =)
Elena @ La Petite Vie says
May 7, 2012 at 8:32 amOh my gosh, YUM! Can’t wait to try these out, thanks for the great recipe!
Jenn says
May 8, 2012 at 1:06 pmThese are awesome!!! I found your recipe last week and am making them again tonight!
Kristina says
May 9, 2012 at 11:54 amDelicious! 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
October 19, 2013 at 12:31 pmCan’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
May 12, 2014 at 8:06 pmThere is a recipe for sweet potatoes just like this that look yummy above with a marshmallow cream topping!
Jeannie says
May 24, 2012 at 7:12 pmThis looks so delicious! I will try this when I get some parmesan cheese:DThanks for sharing!
Michelle says
June 5, 2012 at 5:04 pmThese were amazing!! My husband and 8 year old gobbled them up and my 8 year old actually asked me to make them again!!!
jenn says
June 5, 2012 at 7:16 pmthese 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!
Kristen says
June 8, 2012 at 8:14 pmMake 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
Carlos says
June 10, 2012 at 12:25 pmthanks for the beautiful and tasty recipe! Obrigado pela bela e gostosa receita!
Tina says
June 19, 2012 at 4:02 pmDo you use a metal pan or a glass?
Emily says
June 19, 2012 at 5:57 pmA glass 9×13 pan
Detektei says
June 21, 2012 at 3:11 amThis looks amazingly delicious and I love the idea of having melted parmesan on potatoes!!
Jenna D says
July 2, 2012 at 2:49 pmcould 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
July 2, 2012 at 3:45 pmI 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.
Jodie says
July 5, 2012 at 6:44 amMmmmm these look yummo…I’m not meant to have too much butter.. Can u recommend a substitute???
Emily says
July 5, 2012 at 7:15 amYou 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
August 9, 2012 at 10:06 pmCan 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
August 10, 2012 at 8:55 pmI don’t know, I have never used it. Try it and let me know how it works out!
NANCY says
July 5, 2012 at 10:48 amI HAVE MADE THESE FOR YEARS. I USUALLY ADD BUTTER FLAVORED SALT. IT MAKES THEM ESPECIALLY TASTY 🙂
Lindsay says
July 5, 2012 at 1:59 pmI just realized i am out of garlic powder! Can I get away with using other ones and specifically which ones??
Emily says
July 5, 2012 at 5:39 pmYou can just leave it out and you would be fine.
Flamesgirl15 says
July 5, 2012 at 3:53 pmI used a Pampered Chef stoneware casserole dish; they turned dark brown–next go round I am going to try using the glass dish instead.
Jan says
July 11, 2012 at 11:19 pmI 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
July 13, 2012 at 8:16 amIt is supposed to turn a bit brown, the cheese around the potatoes will get a little more brown than the cheese under the potatoes.
Stephanie says
July 22, 2012 at 4:09 pmI 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!
Tammy says
July 29, 2012 at 7:55 pmMade 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!!!!!
CA says
August 4, 2012 at 5:05 pmWe 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
August 9, 2012 at 10:04 pmI 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.
Melanie says
August 9, 2012 at 10:02 pmThese 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! 🙂
Jenn says
August 10, 2012 at 12:50 pmI’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!
Cory Elvidge says
August 11, 2012 at 9:22 pmDelicious!! My husband, who does not ever like potatoes, LOVED them! Thank you thank you 🙂
Theresa says
August 20, 2012 at 6:40 pmPlanning on making these for tailgating. Has anyone baked them, then reheated for later? wanted advise if this would work?
Emily says
August 21, 2012 at 1:05 pmThey will probably taste best straight out of the oven, I would make them right before and try to keep them warm.
everett says
July 17, 2016 at 12:28 pmYou 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)
Ella-Home Cooking Adventure says
August 22, 2012 at 6:54 amI have recently tried this recipe and it turned really really good. My family loved it. I posted this recipe on my blog too. http://homecookingadventure.com/recipes/parmesan-roasted-baby-potatoes. Thanks for sharing this delicious recipe.
Natalie says
August 27, 2012 at 2:27 pmHmmm…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
August 28, 2012 at 9:29 amSorry 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
November 1, 2012 at 7:56 amThanks 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.
Sara says
August 29, 2012 at 6:15 pmWhat type of potato gets the best results…looking to try these over the weekend!
Emily says
August 30, 2012 at 8:45 amI usually just use some small regular old russet potatoes. A lot of people have tried and liked using reds and yellows as well.
Brigid says
August 30, 2012 at 7:14 amWhat’s the dipping sauce in the picture?
Emily says
August 30, 2012 at 8:44 amIt is just sour cream, we usually sprinkle the top of it with some chives or dried basil.
Callie says
September 3, 2012 at 8:46 pmThank you so much for sharing this recipe! We tried these tonight – so easy and so tasty!
Linda says
September 10, 2012 at 2:09 pmSo 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.
Ioanna Karantagli says
September 13, 2012 at 5:33 amWell, 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! :-))))
Bee says
September 14, 2012 at 7:33 amI 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?
cindy says
September 19, 2012 at 8:37 amHas anyone made them a head of time and warmed them up? Planning a big event and like to premake everything!
Dyanna B. says
September 20, 2012 at 4:13 pmWhich 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
September 20, 2012 at 10:35 pmI love Italian seasoning, but I have also done seasoning salt.
Emily says
September 20, 2012 at 10:37 pmAnd I am so happy you love the site!
wvshrews says
October 1, 2012 at 7:44 pmThese are quick, crispy, and tasty! Especially nice with some ranch dressing.
Debie says
October 2, 2012 at 2:25 amSo simple..going to make this my next do
Jaggs says
October 2, 2012 at 12:05 pmGood recipe!
I am wondering if I can do the same with sweet potato, butter, cinnamon, and brown sugar…hmmmm!
Julia Johnson says
October 4, 2012 at 11:32 amGot company coming tomorrow. Good thing I’m planning a grocery store visit today.
Steffanie S. says
October 5, 2012 at 7:43 amMy husband doesn’t like cheese (crazy, right?). Do you think this would still work okay with just the spices?
Emily says
October 5, 2012 at 11:48 amI’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!
edora says
October 6, 2012 at 5:27 pmDefinitely my favorite! Thanks for the recipe. I feel blessed to find this blog !
Kori says
October 8, 2012 at 1:34 pmThis should fabulous!!!
It’s already got my stomach growling.
Yummy an what a super idea for the upcoming Superbowl parties.
Thank You for sharing,
Kori
Alicia says
October 12, 2012 at 4:17 pmFound 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!!
Roxie says
October 15, 2012 at 7:05 pmThanks for the recipe! We made them last night with red potatoes and my hubby & I devoured them!
Chelsie says
October 22, 2012 at 4:04 pmHubby’s grilling steaks tonight and I’m making these, with garlic, onion powder, basil & a little cayenne. Can’t wait to try!!!
Tessa says
October 30, 2012 at 2:51 pmWow, 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!!
Tessa
Debbie says
October 30, 2012 at 4:50 pmAbsolutely 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
October 30, 2012 at 9:04 pmThe 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.
Emilie says
November 1, 2012 at 10:26 amI want to make these tonight but im all out of parm could i use mozz instead??
Shelly says
November 9, 2012 at 11:16 amMine are in the oven now!! They smell amazing!
Yeliz says
November 17, 2012 at 12:45 amSo 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.
Carol says
November 20, 2012 at 12:29 pmThis recipe is a hit with the family. Used the parm cheese with a hint of seasoned salt, but cut the potatoes into thirds. Excellent.
Sue says
December 2, 2012 at 7:17 pmThese were amazing………just like the recipe………..I will do this again……..
Tiffany says
December 10, 2012 at 12:15 pmDo you know nutritional value amounts? calories/carbs?
JonnaMarie says
December 31, 2012 at 10:14 amI don’t know the breakdown for this recipie but TGI Fridays makes parm steak fries that have 660 calories for about 6 potato wedges.
Jennifer d. says
December 11, 2012 at 4:11 pmI’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!
Donna says
December 25, 2012 at 2:24 pmMy 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!
Donna
Donna says
December 25, 2012 at 9:01 pmThey 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!
Donna
J says
December 30, 2012 at 12:57 amWhat kind of camera did you use to take this crisp photo? Amazing job.
Emily says
December 30, 2012 at 8:43 pmThanks! I use a Cannon.
HomeatLast says
December 31, 2012 at 11:03 amThese 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!
cynthia says
January 10, 2013 at 9:38 amthese look wonderful and easy..I plan on making them tonight …thank-you
Judy says
January 14, 2013 at 11:03 am400 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
October 16, 2016 at 10:19 amTry 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.
Connie says
January 18, 2013 at 10:37 pmI have made these several times now, they are a permanent recipe in my book, the family loves them. Very Good
Janel says
January 21, 2013 at 3:14 pmSO 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.
Kimberly Dickson says
January 21, 2013 at 4:05 pmI make these all the time and they are so wonderful and easy! Great side dish with steaks! Thank you!
cynthia says
January 24, 2013 at 9:18 ami made them last week and my husband loved them, si i’ll make them again tonight….thank-you for this idea!
melissa says
February 5, 2013 at 2:54 pmhello, 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’
Terri says
February 15, 2013 at 4:25 pmI have made these a few times since finding your recipe on Pinterest and we absolutely love them. Thanks for the great recipe
Celena says
February 15, 2013 at 4:29 pmThanks for sharing, not sure what I like best them being so easy to make or being so yummy! My
husband LOVED them!
Kyla says
February 15, 2013 at 8:04 pmMade them. Ate them. LOVED them!! So good. So easy. Great recipe. Thank you =)
Tracy says
February 28, 2013 at 11:49 amDear 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!
Tracy
Madefrompinterest.net
Erica says
February 28, 2013 at 12:22 pmTracy– 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
February 28, 2013 at 1:38 pmThat is awesome! I am so glad we rocked!
Ashley says
March 4, 2013 at 5:26 pmI 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…
katie says
March 5, 2013 at 10:19 amhttps://www.facebook.com/photo.php?fbid=10151332548197149&set=a.10151123956262149.439556.115144577148&type=1&theater
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
March 5, 2013 at 10:23 amThank you!
Erica says
March 6, 2013 at 9:08 pmThanks 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!
melissa says
March 11, 2013 at 6:39 pmthese look so yummy and easy for a crowd. I think I’m going to add them to my Easter menu
Tawny Osborne says
March 15, 2013 at 3:17 pmThanks you for posting needed a new way to make potatoes for tonight’s dinner! Making this tonight!!!!
Becky says
March 17, 2013 at 4:27 pmMade 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
March 18, 2013 at 5:36 pmI 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!
Dawn Pike says
March 23, 2013 at 10:41 amMy boss Jill showed this to me gonna make them for my weekly Sunday dinner. MY family with love them thanks for the great idea
Emily @ ReMarkable Home says
March 24, 2013 at 4:38 pmMade 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!
Tletto says
April 13, 2013 at 8:37 amMaking these tonight as an appetizer! Yummy!
Gonna mix a good sense Italian dressing season packet
In the sour cream for dipping!
Vickie says
April 20, 2013 at 11:01 amI’m getting ready to try these, looks easy and sounds delicious! I’ll let you know how we liked them.
Kelly @ IdealistMom.com says
April 23, 2013 at 4:58 amWow! They look delicious and sound so easy too…pinning now! 🙂
Jamie says
May 19, 2013 at 6:50 pmMade 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!
wanda copeland says
May 27, 2013 at 8:43 amThis 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.
wanda copeland says
May 31, 2013 at 8:19 amI 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.:)
Julie @ Outtakes on the Outskirts says
June 3, 2013 at 5:55 pmI 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!
kristin says
June 6, 2013 at 11:38 amI 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
June 6, 2013 at 7:50 pmI have always used a glass pan, I’m so sorry yours stuck!
Baked potato halves says
July 7, 2013 at 1:38 pmMade 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.
Tisha says
July 7, 2013 at 11:00 pmHi 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
July 8, 2013 at 8:00 amWe 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.
Tisha says
July 7, 2013 at 11:02 pmMain dish ideas to go with?
Samantha says
July 18, 2013 at 12:41 pmI served mine along side steak and corn on the cobb 🙂 (and topped with extra butter and some sour cream once they cooled some) 😉
Holiday Baker Man says
July 12, 2013 at 6:53 pmAwesome recipe. Discovered these a couple of days ago and made them tonight. 🙂
Janis K says
July 15, 2013 at 6:00 pmWonderful 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.
Samantha says
July 18, 2013 at 12:39 pmMade 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!!!
Billie | Seasoned Escapades says
September 13, 2013 at 8:43 amThese look fantastic! Will try them for company soon, thanks!
Marie says
September 17, 2013 at 5:32 pmThese 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!
Sandy_of_WV says
September 25, 2013 at 8:23 amCame 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
September 25, 2013 at 3:35 pmI’m not exactly sure what you are asking… ?
Kim says
October 12, 2013 at 3:58 pmThese are a keeper ! Loved every bite ! Thank you !
Bernadette Garci says
October 20, 2013 at 2:52 pmI 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
October 22, 2013 at 8:47 amIm 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.
Andrea from Arlington, VA says
November 3, 2013 at 12:06 pmI 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. 🙂
Tammy says
January 23, 2014 at 5:39 amCould you tell me what kind of potatoes you use, and also a suggestion on what type of extra seasonning you use? Thank you.
Carolina says
February 22, 2014 at 6:00 pmhi from argentina i made some recipes yours and love it, you are an amazing chef!!!!
Leyla Deuel says
March 5, 2014 at 2:59 pmSo, 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!? :-/
Judith Ann says
March 16, 2014 at 9:27 pmThese 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.
Jim says
March 20, 2014 at 3:57 pmI used klondike goldust potatoes for this recipe and they were amazing !!!!!!!!!!!!!!!!!!!!!
Wendy H says
March 25, 2014 at 12:26 pmLoved 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!
Sandy says
March 27, 2014 at 7:00 pmMade these & Parmesan Pork Chops last week & fell in love with them. Now this week I’m having these & Parmesan Chicken. Wonderful!
Teresa says
April 6, 2014 at 1:26 pmI don’t like potato skins, can I peel these first and still get the same results
Cheri says
April 17, 2014 at 7:11 pmThese are excellent and so easy to make! The entire family loved them!
Marissa @ Life is Fantasmic says
May 24, 2014 at 6:11 amYUM!!! 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! (:
http://lifeisfantasmic.blogspot.com/2014/05/saturday-dishes-memorial-day-grilling.html
ezella says
May 29, 2014 at 11:38 amI have baking potatoes can I use those too?
Erica says
May 29, 2014 at 11:44 amYou 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.
Lindsay says
July 29, 2014 at 5:44 amYum! Could i bake these in the oven on aluminum foil?
Emily says
July 31, 2014 at 8:49 amNo, don’t use aluminum foil for these. It would stick to the potatoes, they need to crisp up against the bottom of the pan.
Donna says
January 18, 2015 at 10:38 pmAmazing!! 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
January 20, 2015 at 7:48 amWe’re so glad you liked this recipe! This is one of our most popular on our site. Thank you!
Jane says
March 16, 2015 at 6:06 pmI 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
March 16, 2015 at 7:11 pmThis is one of our most popular recipes because it is so easy and different. We are so glad you liked it!
sandra l. decker says
April 17, 2015 at 8:08 pmi 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
April 18, 2015 at 7:20 amThank you for sharing your success with this recipe! I make these all the time. They are so easy and so good.
Madi says
February 29, 2016 at 6:53 amCan you use this recipe with sweet potatoes??
Erica says
March 1, 2016 at 12:44 pmWe do have a sweet potato version that is DIVINE: /sweet-potato-halves.html
Crystal says
March 4, 2016 at 8:32 amWhat would you serve with this (as a meat)???
Emily says
March 4, 2016 at 12:31 pmWe have usually done grilled meat with it, like grilled BBQ chicken, or steak, or pork chops.
Shelley says
March 4, 2016 at 9:10 pmI 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,
Shelley
Erica says
March 5, 2016 at 10:58 amI 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!
Heather says
March 5, 2016 at 11:31 amMy husband is not a fan of butter… do you think I can substitute olive oil for the butter?
Emily says
March 7, 2016 at 8:20 amYou could try vegetable oil. You don’t want to cook olive oil at that high of a temperature or it goes bitter.
Lisa schofield says
March 7, 2016 at 8:12 amHi there – this looks delicious. Definitely going to try tonight. Do you think you could substitute the Parmesan for cheddar??
Emily says
March 7, 2016 at 8:15 amNo, cheddar would probably get too greasy when it melts and wouldn’t stick to the potatoes.
Mary Pat Frick, aka twissis says
March 7, 2016 at 1:09 pmServed 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
March 8, 2016 at 11:57 amSo glad you like them! That sounds like an AMAZING dinner you had! Seafood Gratin in lobster sauce and onion rings? YES please! YUM!
Kay Woodworth says
March 8, 2016 at 11:38 amMy neighbor tried this recipe and invited me over. These were delicious, and I plan to make them myself on a regular basis.
Erica says
March 8, 2016 at 11:56 amSo glad you liked them! Tell your neighbor thanks for sharing!
Arlene Slobecheski says
March 9, 2016 at 8:49 pmMy goodness were these easy and way too delicious. Super YUMMY!
Ahorsesoul says
March 13, 2016 at 4:54 pmThese were excellent. I was surprised at how easy to make they were and the clean up was easier. tfs
Katrine Frank says
March 23, 2016 at 7:29 pmCan’t wait to try!
Lorraine says
April 5, 2016 at 2:49 pmMade these today & my husband & I absolutely loved them. ♥ They are now one of our favourites! Had Panko/Parmesan chicken with them. Wonderful recipes!!
Molly says
April 10, 2016 at 6:40 pmCan minced garlic work?
Emily says
April 15, 2016 at 9:10 pmYou can try it, but I don’t think it would work as well because it’s too wet.
DonnaL says
April 11, 2016 at 6:48 pmHas anyone tried zucchini or other veggie?
Phyllis says
May 31, 2016 at 8:59 amCan you use new potatoes for this so that you can make these as an appetizer?
Erica says
May 31, 2016 at 6:28 pmWe 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
Pat Offerman says
July 11, 2016 at 9:13 amThank you for printing the recipe big enough for these old eyes to read. I will be back.
Donna says
July 31, 2016 at 6:58 amI 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
August 2, 2016 at 9:53 pmThat 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
Cathy says
August 2, 2016 at 6:36 amDo you have to use that powdery parmesan? Has anyone tried grating their own parmesan cheese?
Deb says
August 2, 2016 at 5:12 pmI just made these for dinner to go with some grilled sausage and salad. These potatoes were a huge hit! Fantastic receipe 🙂
Erica says
August 2, 2016 at 9:46 pmSo glad you liked them! 😀
Emily Jourdan says
August 3, 2016 at 5:42 pmMy crust didn’t really stick to the potato. What did I do wrong?
Emily says
August 28, 2016 at 8:19 pmBe sure to wait the full 5 minutes before removing from the pan. It makes all the difference.
Sha says
August 8, 2016 at 8:27 pmgooooooood
Therese says
August 19, 2016 at 7:48 amCan 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
August 19, 2016 at 10:53 amThey 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)!
Kathy Lynch says
September 5, 2016 at 5:34 pmI 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
September 6, 2016 at 8:10 pmSorry they didn’t turn out. Did you use grated or shredded cheese?
Dot says
October 10, 2016 at 3:06 pmSo easy….so good!
Thank you for posting.
Stephanie says
October 20, 2016 at 12:13 pmIs there a different cheese that would work with this? My household is anti-parmesan :-/
Emily says
October 24, 2016 at 2:04 pmI 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.
susan cartwright says
October 23, 2016 at 4:17 pmI now make these all the time. We love them. I use real grated parmesan cheese and they are fabulous!!
Edna says
December 17, 2016 at 5:18 pmDoes 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
December 19, 2016 at 3:03 pmTough 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!
Cathy says
February 2, 2017 at 10:43 amI 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
February 2, 2017 at 12:29 pmIt’s good to know they can be made this way. Thank you for sharing Cathy!
Judy B says
February 5, 2017 at 6:42 pmI 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
February 6, 2017 at 8:25 amThanks for sharing, Judy! I’m glad they were a hit!
A Superly Satisfied Consumer says
March 23, 2017 at 1:10 amOMG. 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
March 23, 2017 at 10:01 amThank you for sharing this! I’m so glad you loved them as much as we do!
J says
April 29, 2017 at 1:08 pmI made these last year when I came across this recipe. They were very delicious and so easy to make. The trick is to let them sit for a minimum of 5 minutes as recommended. I used fresh grated Parmesan. We love them. Thank you
Judy Baine says
June 24, 2017 at 3:34 pmThe potatoes look scrumptious. Can’t wait to try them!!!!!“
easyroasted says
November 16, 2017 at 10:21 amI’ve been cooking my turkey in a bag for years. When I moved to AZ it was too hot to cook inside so I started to cook on my grill but the turkey dried out so I started using the bag and still cooked on the grill. Best turkey ever. Even though im now back on the east coast i still do it this way easyroasted.
Pam says
November 5, 2018 at 4:26 pmDo you use fresh parm cheese or the stuff in a jar?
Kelsey Crist says
November 6, 2018 at 7:43 amThe grated cheese in the jar usually works best for this recipe.
Glenn Hearn says
November 18, 2018 at 3:43 pmMade these the first time tonight and they were a huge hit!!
Favorite Family Recipes says
November 18, 2018 at 10:15 pmI am so glad it went well! Thanks for the 5-star rating!!