Recipe: Parmesan Baked Potato Halves

You know…it’s because of places like Pinterest that I can find new and exciting ways to fix up some of the produce that comes in my CSA bin every week.  Honestly.  While working with potatoes isn’t at all difficult, sometimes I can just get accustomed to making them one way and not really branching out from there.  I was determined not to just slice these up into cubes and make home fries to go with eggs in the morning.

My organic fingerling potatoes are beautiful, mind you.  And back when I first signed up for Pinterest, one of the recipes that I pinned was for Parmesan Baked Potato Halves.  Sounded great.  And here I was with some fingerling potatoes, ready to see if this recipe was all it was cracked up to be.  But you know me…I always take a recipe and twist it up some way.  In this case…I added…more cheese and a different flavor at that.  In addition to spices as well.

The original recipe comes from Favorite Family Recipes.  But below is my take on it.

Recipe: Parmesan Baked Potato Halves

Parmesan Baked Potato Halves
Parmesan Baked Potato Halves

Servings: 2
Time: Prep 10 minutes; Bake 45 minutes


  • 6-9 small potatoes, scrubbed and cut in half
  • 2 tablespoons butter (I used Smart Balance)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Chives & Dill Jack cheese
  • garlic powder
  • other seasonings (to personal preference) (I used a touch of crushed red pepper, rosemary, and salt)


Preheat oven to 400 degrees.

Melt butter and pour into a 8×8 inch pan and spread evenly across the bottom.

Generously sprinkle Parmesan cheese and Chives & Dill Jack cheese and lightly sprinkle other seasonings all over the butter.

Place potato halves face down on the butter and seasonings.

Place in preheated oven and bake for 40 to 45 minutes.  Cool for 5 minutes before removing from pan.



My roommate enjoyed her half of this tasty potato dish this morning with some ketchup.  As for me…hot sauce was my game.  Or, you can serve with whatever dip you choose to enjoy potatoes with…or just plain on their own.  They are yummy that way too.  It’s a simple recipe that really just takes a little time to bake up.  But the cheese melts and crusts against the top and packs a whole bunch of flavor into each bite.

I’m making it again tomorrow morning!  Go ahead…try it out.  Flavor with whatever cheeses you fancy and whatever spices compliment it.  Get creative!