KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. 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:
11/15/2013
this was awful! sorry. i wanted to like it, but the bottoms of the potatoes burnt so much, it was inedible. not to mention, then my house smelled gross the whole next day. would not recommend.
posted:
10/30/2013
These are absolutely delicious and suprisingly addictive! Quick and easy enough for a week night. Great receipe.
posted:
10/29/2013
The whole family loved these potatoes! I sliced them instead and used olive oil rather than butter. I will definitely repeat this recipe!
posted:
10/3/2013
I sliced up 3 russet potatoes lengthwise to make smaller pieces. Everyone enjoyed them! I had problem getting the cheese to stick once a little butter got on the mixture. So I dipped all the slices into the butter then placed on a (sprayed) baking pan, sprinkled the cheese mixture on the slices then flipped them over. Sprinkled top sides with salt, pepper and parsley. Really good all by themselves!
posted:
9/25/2013
Made it last minute. Its quick and easy to make plus the ingredients are in every household. My son and husband loved them.Healthy too.
posted:
9/3/2013
Delicious! I used very small potatoes, cut them in half, then used a fork to pierce the uncut side, dipped them in melted butter, then into the parmesan cheese. I also lightly salted the tops before placing them in the oven. They were a hit with everyone!
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.
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