Salads & sides

Crispy Parmesan Baked Potatoes

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

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What You Need

1/2

cup KRAFT Grated Parmesan Cheese

tsp. garlic powder

small Yukon gold potatoes (1-3/4 lb.), cut lengthwise in half

Tbsp. butter, melted

Make It

HEAT oven to 400ºF.

MIX 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.

Kraft Kitchens Tips

Serving Suggestion

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

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.

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sweetpsju

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.

Tom0223_2000

posted:5/7/2013

Delicioous visual, but the end product was fairly ordinary. I didn't use the sour cream option. I will try that next time.

McB6778

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.

a cook

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.

a cook

posted:4/9/2013

I made this recipe according to the directions exactly and we all loved them! Will definitely make again!

a cook

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.

pjstahl62

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!

betroy

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!!

Curlylass

posted:3/19/2013

I made this and wasn't really that impressed. Honestly, we didn't like the sweetness that the Yukon Golds added to the dish. Next time I'll try adding the onion powder, and maybe some garlic powder as well, and just use plain old russet potatoes.

sunshinesmile4ua

posted:3/19/2013

I loved them, although i used more garlic. Was great with the Mom's Bruschetta's Meatloaf in Kraft recipes