Comida Kraft
Recipe Box

Crispy Parmesan Baked Potatoes

No referer *
Prep Time
10
min.
Total Time
45
min.
Servings

8 servings

Looking to bring a new potato side to the table? Look no further. How to Make Crispy Parmesan Baked Potatoes cooking video. Parmesan. Potato. 'Nough said.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 400ºF.
  • Combine cheese and garlic powder in shallow dish.
  • Dip cut-sides of potatoes in butter, then in cheese mixture. Place, cheese sides down, on baking sheet; drizzle with any remaining butter.
  • Bake 30 to 35 min. or until potatoes are tender.

Serving Suggestion

Serve with 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream mixed with 2 Tbsp. chopped fresh chives.

Note from the Kraft Kitchens

After testing a variety of potatoes for this recipe, we found 2-inch Yukon gold potatoes worked best.

Note

Do not cover the baking sheet with foil since the cheese mixture will stick to it.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 150
Total fat 7g
Saturated fat 4g
Cholesterol 20mg
Sodium 170mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 0g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Crispy Parmesan Baked Potatoes is rated 4.32 out of 5 by 50.
  • 2016-07-28T10:08CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_4, tr_46
  • loc_en_US, sid_143372, PRD, sort_relevancy
  • clientName_khcrm
Rated 4 out of 5 by from So this dish turned out great, but I only gave it 4 stars because I changed several things about it... 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.
Date published: 2013-05-11
Rated 5 out of 5 by from I sliced up 3 russet potatoes lengthwise to make smaller pieces. 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!
Date published: 2013-10-03
Rated 5 out of 5 by from Wow, what a great and easy recipe! Wow, what a great and easy recipe! I made this first for my husband and daughter and received RAVE reviews! My great-nephew (age 12) ate the leftovers without even heating them up! So I made them for a family event and had no leftovers at all! I will continue to make these and feel like a hero in my home!
Date published: 2014-07-17
Rated 2 out of 5 by from I got my 11-yr-old son to make this last night, thinking if he made them he'd enjoy eating them. 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.
Date published: 2013-04-10
Rated 5 out of 5 by from I have made this recipe several times for guests and everyone has asked for the recipe. I have made this recipe several times for guests and everyone has asked for the recipe. They are my favorite potato now. For those complaining of burning or sticking, try parchment paper. I put mine on parchment and start watching closely at 20 minutes - no sticking and no burning. Perfect every time.
Date published: 2014-08-27
Rated 2 out of 5 by from These did not turn out well at all. These did not turn out well at all. The taste was ok once I scraped off all the burnt cheese. I would bake these sprinkled with salt and pepper and olive oil first and then add the cheese mixture later (on top) rather than have the cheese burn on the bottom. Very disappointing.
Date published: 2014-06-18
Rated 5 out of 5 by from I did add a little extra seasoning to the parmesan mix, but didn't change anything else. 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!
Date published: 2013-06-25
Rated 4 out of 5 by from I followed the directions of an old favorite by cutting the potatoes in half, then thirds.Combine... I followed the directions of an old favorite by cutting the potatoes in half, then thirds.Combine the oil/butter and spices you like and coat potatoes.Place on baking sheet in a single layer Bake at 450 for 15 minutes, then sprinkle with the cheese and bake 15 minutes longer.
Date published: 2014-08-02
  • 2016-07-28T10:08CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_4, tr_46
  • loc_en_US, sid_143372, PRD, sort_relevancy
  • clientName_khcrm

K:62443v0:143372

>