Parmesan crusted baked potatoes combine two baking stages to achieve a crispy, savory cheese crust while keeping the interior tender and fluffy. The addition of melted chive butter and sour cream makes this a restaurant-quality side dish.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the russet potatoes in half lengthwise.
Place the potato halves on the baking sheet, drizzle with olive oil, and season with salt and pepper. Rub to coat all sides.
Arrange the potatoes cut-side down and bake for 40-50 minutes, or until tender when pierced with a fork.
Remove the baking sheet from the oven. Move the potatoes to one side and sprinkle the shredded Parmesan cheese in four mounds on the parchment paper.
Place each potato half, cut-side down, on top of a mound of Parmesan cheese.
Return the baking sheet to the oven and bake for another 10-15 minutes, until the cheese is melted, golden, and crispy.
While the potatoes are baking, prepare the chive butter by mixing the melted butter and chopped chives in a small bowl.
Carefully remove the potatoes from the baking sheet. The crispy cheese should stick to the bottom.
Place a potato on a plate. Gently cut it open and fluff the interior with a fork.
Top with a dollop of sour cream and a drizzle of the chive butter. Serve immediately.
Store cooled potatoes in an airtight container for up to 3 days; reheat uncovered in a 350°F oven until warmed through, then add fresh chive butter and sour cream.
Bake the potatoes until tender first, then place them on shredded Parmesan and bake again at high heat until the cheese browns and crisps, roughly 10-15 minutes.
Yes, bake the potatoes fully in advance, refrigerate, then reheat and add the Parmesan crust just before serving for the crispiest result.
Russet potatoes are ideal because they have a floury texture that becomes tender when baked and pairs well with a crispy cheese crust.
Shredded Parmesan crisps better during baking, but pre-grated can work if it lacks anti-caking agents; shredded from a block yields superior results.
The second bake typically takes 10-15 minutes at the same temperature until the Parmesan is golden brown and crispy at the edges.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
5 Paleo Recipes From Michelle Tam
45 min
Easy Canapés
15 min
Canapes
30 min
