Directions
- 1Preheat oven to 425°F.
- 2Line a half baker sheet with parchment paper.
- 3Wash potatoes and scrub them well to get them nice and clean.
- 4Cut potatoes lengthwise.
- 5Brush both sides of the potato with olive oil.
- 6Sprinkle with kosher salt and black pepper.
- 7Lay down two pats of butter for each potato on the parchment paper.
- 8Sprinkle the area where the potato will lie with shredded Parmesan cheese.
- 9Press down each potato half onto the butter and Parmesan.
- 10Bake in the preheated oven for 30 to 40 minutes until potatoes are tender and nice and golden crispy brown.
- 11Remove from oven.
- 12Slice lengthwise and squeeze the potato to loosen.
- 13Slather with butter and top with your favorite toppings like sour cream, grated cheese, chives, scallions, and chopped cooked bacon.
Ingredients
- 2 large Russet Potatoes
- 1 tablespoon olive oil
- 1.5 tablespoons olive oil
- 2 tablespoons salted butter
- 0.25 cup shredded Parmesan
- 0.33 cup shredded Parmesan
- Kosher salt
- Ground black pepper
- Grated cheddar cheese
- chopped scallions
- chives
- chopped cooked bacon
- other toppings
Equipment
parchment papercookie sheetoven
Tips
- Every part of this potato including the skin is delicious.
- You can use garlic salt instead of kosher salt.
- Squeeze the potato to loosen after baking.
- Top with your favorite toppings like butter, sour cream, grated cheese, scallions, chives, and cooked bacon.
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