From Aunt Sharon’s Kitchen: My Favorite Baked Potatoes


I’m really not a potato person. I make exceptions for certain types of potatoes, but in general I don’t usually order them when I’m out or make them at home. 

But when my husband David came up with his version of Parmesan potatoes, I instantly became a fan. They are so good that I even reheat these the next day, add a little extra Smart Balance butter and make myself a salad, and voila – dinner.


  • 4 medium-sized potatoes
  • Butter
  • Parmesan cheese
  • Olive oil
  • Kosher salt and pepper


  • Preheat the oven to 425 degrees.
  • Keep a 9×13 Pyrex dish ready.
  • Cut the potatoes in half, lengthwise. 
  • Use the Pyrex dish to melt about half a stick of butter in the microwave (you may need entire an entire stick – just enough to coat the bottom of the dish). 
  • Cover the butter with Parmesan cheese and press the potatoes flesh side down into the cheese. 
  • Bake the potatoes for about 40 minutes, or until they are soft. Don’t cover!
  • Keep an eye on them so that the Parmesan cheese doesn’t burn. 
  • Drizzle olive oil, add Kosher salt and a little pepper. 
  • The Parmesan cheese will become crispy, and you can sprinkle the extra crumbs on top of the potato when you serve. 



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