Parmesan Baked Potatoes

3. Season the Potatoes

• In a small bowl, mix the olive oil, garlic powder, paprika, salt, and black pepper.
• Rub this mixture evenly over each potato, ensuring every inch is coated.
• Sprinkle half of the Parmesan cheese over the potatoes, pressing gently so it sticks.

4. Bake the Potatoes

• Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper.
• Bake for 45–55 minutes, depending on the size of the potatoes. To test doneness, insert a fork: it should slide in easily without resistance.

5. Add More Cheese

• About 5–10 minutes before the potatoes are done, remove them briefly from the oven.
• Sprinkle the remaining Parmesan on top and return them to the oven. This will create a crispy, golden cheesy crust.

6. Garnish and Serve

• Once baked, remove the potatoes from the oven and let them cool for 2–3 minutes.
• Sprinkle fresh parsley over the top for color and freshness.
• Serve with optional toppings like sour cream, chives, or crumbled bacon for extra indulgence.

Tips for the Perfect Parmesan Baked Potatoes

1. Use Russet Potatoes: Their starchy interior turns fluffy, and their skin crisps up beautifully.
2. Cheese Matters: Freshly grated Parmesan melts better and creates a richer flavor than pre-grated cheese.
3. Herb Variations: Try rosemary or thyme for an aromatic twist.
4. Double Crispiness: After baking, broil the potatoes for 2–3 minutes to get an extra crunchy top.

Why You’ll Love This Recipe

• Easy & Quick: Minimal ingredients and simple steps.
• Customizable: Add toppings or spices to suit your taste.
• Perfect Side or Snack: Ideal alongside grilled meats, roasted vegetables, or even as a standalone treat.

Transform plain baked potatoes into a cheesy, flavorful masterpiece with this Parmesan baked potato recipe. Crispy edges, soft insides, and a rich cheesy topping make this a dish everyone will request again and again.

If you want, I can also create a short version with extra crispy “twice-baked” techniques that make the Parmesan layer even more golden and crunchy. This version is a secret favorite in restaurants!

Do you want me to make that version too?