Parmesan Baked Potatoes
6 tbsp butter, melted (Pat's note: I use slightly less)
3 tbsp grated Parmesan cheese (Pat's notes: definitely at least double the cheese)
8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
Pat’s optional: paprika and/or cayenne pepper
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400º for 40-45 minutes or until tender. Yield: 8 servings
Pat's notes: These are yummy. I really like at least doubling the cheese, so the potatoes develop a nice golden crust on the potatoes. A nice accompaniment to baked ham, green beans and sweet potato biscuits. Also goes nicely with roast cornish hens or roast chicken. I find that freshly grated Romano cheese or Asiago work too in place of the Parmesan. One of my favorite variations is to sprinkle a bit of paprika or cayenne pepper over the butter, before adding the cheese.....very good. You end up with potatoes that taste as though they've cooked around a roast, don't require any basting, are beautiful (serve brown side up), and you don't need more butter....they taste great.
Source: JudyW @ Gails
6 tbsp butter, melted (Pat's note: I use slightly less)
3 tbsp grated Parmesan cheese (Pat's notes: definitely at least double the cheese)
8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
Pat’s optional: paprika and/or cayenne pepper
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400º for 40-45 minutes or until tender. Yield: 8 servings
Pat's notes: These are yummy. I really like at least doubling the cheese, so the potatoes develop a nice golden crust on the potatoes. A nice accompaniment to baked ham, green beans and sweet potato biscuits. Also goes nicely with roast cornish hens or roast chicken. I find that freshly grated Romano cheese or Asiago work too in place of the Parmesan. One of my favorite variations is to sprinkle a bit of paprika or cayenne pepper over the butter, before adding the cheese.....very good. You end up with potatoes that taste as though they've cooked around a roast, don't require any basting, are beautiful (serve brown side up), and you don't need more butter....they taste great.
Source: JudyW @ Gails