Parmesan Cheese Half Baked Potato

70 Comments

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A Baked Potato that has been cut in half, dipped into butter, dipped into cheese then baked in the oven. What an easy way to make a potato dish for a meal and wait until you taste it!

 

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Ingredients

 

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Rinse, scrub and pat dry the potatoes

then slice them in half lengthwise.

 

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Generously butter a large baking sheet.

 

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Pour the melted butter onto a

plate with sides like a salad plate.

 

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In the same size plate, combine

the cheese and paprika.

 

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Dip the sliced potato, cut side down,

into the butter then immediately

dip into the cheese mixture.

 

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Place the potato, cheese side down,

onto the buttered baking sheet.

 

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Bake in a preheated 350 degree oven for

40 minutes or until tender when you stick

a fork into it. Carefully remove from the pan

using a spatula, being careful not to scrape

off the cheese from the potatoes, then serve.

 

Parmesan Cheese Half Baked Potato

http://www.InDianesKitchen.com

1B5A3F6D-5C9D-4FBC-BEDA-4392DE7BDB34

Ingredients

  • 4 large baking potatoes
  • 8 Tbsp. butter, melted (divided)
  • 1 cup grated Parmesan cheese
  • 1 tsp paprika

Directions

  1. Preheat oven to 350 degrees.
  2. Rinse and scrub potatoes then pat dry with a paper towel. Slice each potato in half lengthwise.
  3. Generously butter a large baking sheet with about 2 Tbsp. of the melted butter.
  4. Pour the remaining butter onto a plate with sides like a salad plate.
  5. Combine the Parmesan cheese and the paprika in another same size plate.
  6. Dip each sliced potato, cut side down, into the butter then immediately into the cheese mixture.
  7. Place the potatoes, cheese side down, onto the buttered baking sheet.
  8. Bake for 40 minutes or until the potato is tender when you stick a fork into it.
  9. Remove the potatoes from the baking sheet using a spatula, being careful not to scrape the cheese off of the potatoes, then serve.

http://www.InDianesKitchen.com

Categories: Cheese, Milk Products, Potato

70 Comments »

  2. That looks like another winner! Almost like a fancy hash brown. I have this week off work too and so have blocked off time to cook and have some of your previous recipe posts saved. This will be saved too. Take care!

    Liked by 2 people

    Reply

  4. You did it again Diane, this one looks fabulous, my family loves potatoes, and I’m going to look so competent in the kitchen! You are so my secret weapon in the kitchen, thanks, C

    Like

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  5. Thanks for another great recipe. I like how your blogs are so detailed, step-by-step, and filled with pictures. Thanks, Diane!

    Like

    Reply

  23. This looks delicious! Do you have to use fresh parm that you grate yourself, and which I can’t get here in this two-story town, or can you use the pre-grated kind that I sometimes find in a tub in the refrigerator case at Walmart? LOL

    Liked by 1 person

    Reply

  29. I just made these using tiny little Baby Gold potatoes. Word to the wise, if you usually line your baking sheet with foil to save on clean up…don’t. My cheese stuck to the foil, not the potatoes. LOL But don’t worry, all is not lost. I scraped the cheese off the foil and we were still able to get some crackly cheese in each bite of potato. Delicious! Thanks for posting the recipe, Diane!

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    Reply

      • Well, I had rubbed the foil down with butter. I wonder if parchment paper would work. I am not a fan of red potatoes. Don’t like the texture of them at all. I like russets and gold only. 🙂

        Liked by 1 person

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