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So glad you found us Judy. BTW, your Parmesan Baked Potatoes are a favorite at our.....

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Joined: Dec 9, 2005


Posted to Thread #833 at 4:58 pm on Feb 17, 2006

house. I make them often and tweak them a little by adding more cheese and a little paprika or cayenne pepper. I must have learned the tweaking-thing from Moyn aka Ms. Tweaky (heehee). Anyway, it's nice to see you here, Judy.

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
Patís 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 400ļ 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 and 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

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