Parmesan Baked Potatoes Recipe
Parmesan Baked Potatoes are the side dish you need for your next family dinner. We take simple Russets and roast them until tender, then finish them with a garlic butter and cheese coating that gets incredibly golden in the oven. They are fluffy on the inside and have a savory crust that everyone fights over. Perfect for steak nights or holiday meals.
Ingredients
- 6 medium russet potatoes 8 to 10 ounces each, scrubbed and dried
- 2 tablespoons olive oil
- 2 teaspoons kosher salt divided
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter melted
- 2 cloves garlic minced (or 1 teaspoon garlic powder)
- ½ cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning or dried parsley
- chopped fresh parsley for garnish (optional)
- Optional toppings: sour cream chives, bacon crumbles, extra Parmesan
Instructions
- Preheat oven to 425°F. Highlight a baking sheet with parchment or foil. Place a wire rack on the sheet if you have one.
- Poke each potato 3 to 4 times with a fork. Rub with olive oil and sprinkle with 1 teaspoon kosher salt.
- Bake 50 to 65 minutes, depending on size, until the potatoes are tender.
- Stir together melted butter, garlic, and black pepper. In a shallow bowl, mix Parmesan, Italian seasoning, and remaining 1 teaspoon kosher salt.
- Cool potatoes 5 minutes. Brush each potato all over with garlic butter, then roll in Parmesan mixture or sprinkle and press the cheese onto the skin.
- Return coated potatoes to the oven for 10 to 12 minutes until Parmesan is toasted and lightly golden. Broil 1 to 2 minutes if you want deeper color (watch closely).
- Slit potatoes, fluff the insides with a fork, and serve with desired toppings.
Notes
- Russet potatoes give the fluffiest centers and crispest skins.
- Finely grated Parmesan sticks best and browns evenly.
- For make-ahead: bake potatoes (first bake) and refrigerate. Add butter + Parmesan coating and do the second bake right before serving.