Baked potatoes: how to make them even more delicious in a few simple steps!

Total time: 40 min
Difficulty: Low
Serves: 4-6
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By Cookist

Meet your new favorite potato dish! If you're a fan of crispy, golden-brown potatoes with a cheesy twist, then this recipe is for you. With butter, dry garlic, and shredded parmesan, it’s the perfect combination of textures and flavors. Whether you're looking for a delicious side dish to accompany your main course or simply want to indulge in some irresistible comfort food, these Baked Potatoes are sure to impress. They’re easy to make too! You simply cover scored potatoes with a mixture of melted butter and parmesan and bake until golden and crispy. The result? A golden, crispy exterior and a tender, fluffy interior. Get ready to indulge in potato perfection!

Baked Potato Ingredients

  • Butter – Use either salted or unsalted butter; don’t use margarin as a lot of the flavor from this recipe comes from the butter.
  • Parmesan – It’s always best to freshly grate your own parmesan. Preshredded parmesan often contains fillers that take away from its nutty flavor.
  • Garlic – use dried garlic powder or granulated garlic, fresh garlic will burn too quickly and leave the potatoes with a burnt aftertaste.
  • Seasoning – salt and pepper is the only seasoning you need, but if you prefer you can add a touch of cayenne or paprika. Feel free to experiment with other seasonings like Cajun spice or taco seasoning.
  • Potatoes – Use any starchy potato variety (like Russet).

How to Make Baked Potatoes

These parmesan baked potatoes are great for entertaining as you simply do a short prep and leave them in the oven while you interact with your guests.

Cut the potatoes in half, then use a sharp knife to score the flat side.

Mix the melted butter, parmesan, and seasoning on a large baking sheet. Place the potatoes with the cut side down. Brush with more melted butter, and top with parmesan.

Bake for 20-25 minutes at 210°C/410°F until the potatoes are cooked through and golden and crispy.



If you prefer less cleanup, you can line the baking sheet with parchment paper.

To see if the potatoes are cooked though, use a sharp knife or skewer before removing them from the oven.

Let the baked potatoes cool for a few minutes before removing them from the baking sheet. This allows the parmesan to better stick to the potatoes.

Feel free to use herbs. If using dried herbs, add them with the rest of the seasoning before baking. Fresh herbs can be sprinkled over just before serving.

There is no need to peel the potatoes first—they taste better with the skin on. Just make sure to wash the potatoes with a vegetable brush before use to remove any sand or grittiness.

If you see that the potatoes are browning too fast, you can cover the baking sheet with aluminum foil.

How to Store Baked Potatoes

These baked potatoes are best served while crispy. Leftovers can be stored in the fridge (in an airtight container) for up to 5 days. To reheat, warm in the oven at 425°F until warmed through.

Can I Make It Ahead of Time?

The baked potatoes are best served fresh out of the oven, while they’re still crispy.

What To Serve With Baked Potatoes

These parmesan baked potatoes can be served either as an appetizer or a main. To serve as an appetizer, add your favorite sauce: a herby pesto sauce, a romesco sauce, garlic aioli, sour cream, or hummus will all work well.

For mains, the baked potatoes will go well with a main like roast chicken or seared salmon. Complete the dish with s fresh side salad.

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Butter melted
70 g (⅝ cup)
shredded parmesan
20 g (4 tbsp)
¼ tsp
salt and pepper


Clean potatoes and cut them in half. Make a few small slits on the flat side of the cut potatoes.

Pour the melted butter onto a baking sheet.

Add the parmesan, dried garlic, and salt and pepper.

Use a spatula to mix and spread the mixture over the baking sheet. Place the potatoes on the baking sheet with the cut side down.

Brush potatoes with extra butter and sprinkle some more parmesan on top.

Bake for 20-25 minutes at 210°C/410°F.


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