Crispy Baked Potato Halves

40 mins
Serves 1
instagram.com

Directions

  1. 1Preheat oven to 425°F.
  2. 2Preheat oven to 425°F.
  3. 3Preheat oven to 425°F.
  4. 4Line a half baker sheet with parchment paper.
  5. 5Line a half baker sheet with parchment paper.
  6. 6Line a half baker sheet with parchment paper.
  7. 7Wash potatoes and scrub them well to get them nice and clean.
  8. 8Wash potatoes and scrub them well to get them nice and clean.
  9. 9Wash potatoes and scrub them well to get them nice and clean.
  10. 10Cut potatoes lengthwise.
  11. 11Cut potatoes lengthwise.
  12. 12Cut potatoes lengthwise.
  13. 13Brush both sides of the potato with olive oil.
  14. 14Brush both sides of the potato with olive oil.
  15. 15Brush both sides of the potato with olive oil.
  16. 16Sprinkle with kosher salt and black pepper.
  17. 17Sprinkle with kosher salt and black pepper.
  18. 18Sprinkle with kosher salt and black pepper.
  19. 19Lay down two pats of butter for each potato on the parchment paper.
  20. 20Lay down two pats of butter for each potato on the parchment paper.
  21. 21Lay down two pats of butter for each potato on the parchment paper.
  22. 22Sprinkle the area where the potato will lie with shredded Parmesan cheese.
  23. 23Sprinkle the area where the potato will lie with shredded Parmesan cheese.
  24. 24Sprinkle the area where the potato will lie with shredded Parmesan cheese.
  25. 25Press down each potato half onto the butter and Parmesan.
  26. 26Press down each potato half onto the butter and Parmesan.
  27. 27Press down each potato half onto the butter and Parmesan.
  28. 28Bake in the preheated oven for 30 to 40 minutes until potatoes are tender and nice and golden crispy brown.
  29. 29Bake in the preheated oven for 30 to 40 minutes until potatoes are tender and nice and golden crispy brown.
  30. 30Bake in the preheated oven for 30 to 40 minutes until potatoes are tender and nice and golden crispy brown.
  31. 31Remove from oven.
  32. 32Remove from oven.
  33. 33Remove from oven.
  34. 34Slice lengthwise and squeeze the potato to loosen.
  35. 35Slice lengthwise and squeeze the potato to loosen.
  36. 36Slice lengthwise and squeeze the potato to loosen.
  37. 37Slather with butter and top with your favorite toppings like sour cream, grated cheese, chives, scallions, and chopped cooked bacon.
  38. 38Slather with butter and top with your favorite toppings like sour cream, grated cheese, chives, scallions, and chopped cooked bacon.
  39. 39Slather with butter and top with your favorite toppings like sour cream, grated cheese, chives, scallions, and chopped cooked bacon.

Ingredients

  • 2 large Russet Potatoes
  • 2 large Russet Potatoes
  • 2 large Russet Potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1.5 tablespoons olive oil
  • 1.5 tablespoons olive oil
  • 1.5 tablespoons olive oil
  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 0.25 cup shredded Parmesan
  • 0.25 cup shredded Parmesan
  • 0.25 cup shredded Parmesan
  • 0.33 cup shredded Parmesan
  • 0.33 cup shredded Parmesan
  • 0.33 cup shredded Parmesan
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • Ground black pepper
  • Ground black pepper
  • Ground black pepper
  • Grated cheddar cheese
  • Grated cheddar cheese
  • Grated cheddar cheese
  • chopped scallions
  • chopped scallions
  • chopped scallions
  • chives
  • chives
  • chives
  • chopped cooked bacon
  • chopped cooked bacon
  • chopped cooked bacon
  • other toppings
  • other toppings
  • 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.