KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Crispy Parmesan Baked Potatoes

Crispy Parmesan Baked Potatoes recipe
photo by:kraft
Meet your family's new favorite side dish: Yukon gold potatoes coated in Parmesan and garlic powder and baked till tender and crispy.
time
prep:
10 min
total:
45 min
servings
total:
8 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
7/13/2013
Delicioous visual, but the end product was fairly ordinary. I didn't use the sour cream option. I will try that next time.
posted:
6/29/2013
These were amazing!!! Mine came out a little darker on the bottom but I love the crispness of the Parmesan and the tender potatoes on the inside, can't wait to make these again. I also seasoned mine with a little salt before going in the oven.
posted:
6/25/2013
I did add a little extra seasoning to the parmesan mix, but didn't change anything else. They were FABULOUS! Not sure where all the less than stellar reviews came from, you need to try these! I had a friend for dinner, and she loved them as well. There were no leftovers!
posted:
5/11/2013
So this dish turned out great, but I only gave it 4 stars because I changed several things about it after reading the reviews. I used Russet potatoes and sliced them width-wise (like "chips"), almost doubled the garlic, added Lawry's season salt and black pepper. The tips under the recipe says not to use foil, but I did, and just sprayed it with cooking spray and it was fine. I made these for a potluck and there was not a single one left, so I would definitely make it again.
posted:
5/5/2013
Easy to make. Made the house smell wonderful. They tasted fabulous. Picky eaters approved! Will make again and wouldn't make any changes to the recipe.
posted:
4/10/2013
I got my 11-yr-old son to make this last night, thinking if he made them he'd enjoy eating them. He's a great eater, but doesn't care for potatoes (except fries, of course). They were not worth the effort -- not much flavor (even though we added S&P and parsley to the parmesan mixture). Kind of uneventful.
posted:
4/9/2013
I made this recipe according to the directions exactly and we all loved them! Will definitely make again!
posted:
4/9/2013
I used shredded parmesan and got a real crispy crust. When puting the potatoe on the baking sheet the toping may fall but just position the potatoe over the filling and it works.
posted:
4/7/2013
I actually used the buttery white potatoes which took it to a next level of yummmm!! They were even great reheated the next day! Hubbs loves them & requests often!
posted:
3/26/2013
I just used regular potatoes, peeled them & slicked them longways in rather thin slices. After dipping in butter & parmesan/garlic, I spread them out on top of foil on baking sheet. They were delicious!!
K:62443v0:143372
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email