Cheese Crusted Baked Potatoes
This crispy Parmesan Crusted Potatoes Recipe is the perfect crowd-pleasing side dish or appetizer for any time of the year. Beneath the crispy outer crust, the insides of the potatoes bake up fluffy and delicious.
Servings: 6 people
Calories: 274kcal
Ingredients
- 2 pounds potatoes Yukon Gold, russet or red potatoes
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1/3 cup Parmesan cheese grated
Toppings for Baked Potatoes
- 1/2 cup shredded cheese
- 1/4 cup sour cream
- 1/4 cup bacon bits
- 2 tablespoons green onions sliced
Instructions
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper and set aside.
- Wash and dry the potatoes, then cut them in half lengthwise. Drizzle the potatoes with avocado oil, then rub the avocado oil all over the potato and lightly sprinkle with salt.
- On your prepared baking sheet, sprinkle about 1 tablespoon of grated Parmesan cheese for each potato half, spacing them apart so they don't touch.
- Place each potato half cut side down directly on the Parmesan cheese, pressing gently so it sticks.
- Bake for 35-45 minutes, or until the potatoes are fork tender and the cheese is golden brown and crispy.
- Remove from the oven and let the potatoes cool for a few minutes. Carefully lift the potatoes from the pan and serve with your favorite potato toppings.
Notes
Storing leftovers: store leftover potatoes in an airtight container in the fridge for up to 3 days.
Reheating: reheat in a preheated 350 degree oven for about 10 minutes, or until warm.
Nutrition
Calories: 274kcal | Carbohydrates: 30g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 722mg | Potassium: 681mg | Fiber: 4g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 152mg | Iron: 1mg