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Parmesan Crusted Baked Potato

Enjoy a gourmet twist on classic baked potatoes with a crunchy, cheesy crust and rich, fluffy interior topped with garlic-chive butter.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 pieces russet potatoes Brings a fluffy texture and hearty flavor.
  • 2 tablespoons olive oil Adds moisture and enhances the crispiness.
  • 1 teaspoon salt Balances flavors.
  • 1 teaspoon freshly ground black pepper Introduces depth to enhance the seasoning.
For the Cheese Topping
  • 1 cup Parmesan cheese Melts beautifully to form a rich topping.
  • 1 teaspoon garlic powder Infuses savory aroma.
  • 1 teaspoon smoked paprika Optional for added smokiness.
For the Toppings
  • 1 cup sour cream Adds creaminess and tang.
  • 4 tablespoons salted butter Adds richness.
  • 2 cloves garlic Provide fresh garlic flavor.
  • 2 tablespoons chopped fresh chives Adds a fresh, oniony note.
  • 2 tablespoons fresh chives A delightful garnish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and prepare your baking sheet with parchment paper.
  2. Cut the potatoes in half lengthwise, pat them dry, and rub the cut sides with olive oil. Season with half the salt and pepper.
  3. Place the potatoes cut-side down on the sheet and season the skins with remaining salt and pepper.
Cooking
  1. Bake the potatoes for 45 minutes or until fork-tender and golden brown.
  2. In a small bowl, combine Parmesan cheese, garlic powder, and smoked paprika.
  3. Carefully move the potatoes to a plate. Form the cheese mixture into four mounds on the parchment paper.
  4. Place the potatoes cut-side down on the cheese mounds, pressing gently to adhere.
  5. Return to the oven and bake for 10 minutes until the Parmesan is melted and crisped.
Serving
  1. Melt butter in a small saucepan; add garlic and cook until fragrant. Stir in chives.
  2. Remove potatoes from the oven and allow them to cool slightly. Make a slit down the center.
  3. Top with sour cream, drizzle garlic-chive butter, and garnish with fresh chives. Serve hot.

Notes

For crispiness, consider broiling for a minute after baking. Use freshly grated Parmesan for best flavor. Ensure potatoes are uniform for even cooking.