Parmesan Roasted Baked Potatoes
The other day as my daughter Britta and I were spending our last day by the pool on our vacation, she mentioned that Thanksgiving was just two weeks away! I about had a heart attack! How in the world did THAT happen??? Well, it could have something to do with the fact that I’ve been gone most of November, or it could have something to do with the fact that we’ve been doing some pretty major home remodeling projects for the last couple of months. Whatever it is that allowed this holiday to sneak up so sneakily…I have some quick-thinking to do!
One of the things I always struggle with for Thanksgiving dinner are the “side dishes.” The MAIN dishes are all pretty much set in our family….have been for DECADES! :-) But just to keep things interesting I like to shake up the sides from time to time. That’s why recently I tried out a new potato dish to see if it might make the cut. I figured even if it didn’t, I’d still have a new potato dish to serve my family! As I’ve said many times, we’ve rarely met a potato variation we didn’t like!
Parmesan Roasted Baked Potatoes
- 4 baked potatoes
- 1/2 cup (1 stick) melted butter
- 1 cup grated Parmesan cheese
- seasonings of choice
Directions
Wash, pierce, and bake 4 large potatoes. Depending on how much time I have, I usually cook mine for:
45 minutes at 400 degrees
60 minutes at 350 degrees
90 minutes at 325 degrees (preferred)
Remove cooked potatoes from the oven and cut in half lengthwise.
Using a paring knife, make 1/2-inch cuts in a criss-cross pattern in each potato half, stopping short of the skin.
Place potatoes on an aluminum lined baking pan, brush with melted butter, add cheese, and sprinkle with favorite seasonings. I stuck with salt, pepper, and Lawry’s seasoning salt. Garlic and/or onion would be good too!
Bake under the broiler for 10-15 minutes. Keep an eye on it! You don’t want these tasty taters to burn!
These were a lot easier to make and tasted just as good, if not better, than the kind cooked “face down” in the pan. I liked the crunch on these better. Just an observation from somewhat of a “potato connoisseur.”
Whether they will make the Thanksgiving Day menu is still up in the air. I’m so behind in my planning this year I’ll be lucky to get anything on the table! (Just kidding family!) :-)
