I saw these cheesy baked potatoes being made recently on Instagram and thought they were the perfect comfort food for a cold winter’s day. They are so easy to make that I didn’t try to create a printable recipe; however, I’ll link the Instagram video at the end of this post showing how to make them in detail in case you have any questions.
So, here’s how they are made: Note: These will bake at 425°, so start preheating your oven whenever you wish. Use as many potatoes as you would like, depending on how many people you’ll be serving, and if you would like to have some left over. Leftovers are good—they reheat beautifully in an airfryer or toaster oven.
I used 7 potatoes, washed them well, then cut them in half. (I used Wisconsin Grown Golds from Alsum Farms & Produce Inc., purchased from Dorothy Lane Market. They were a great size for this recipe.) Cover a cookie sheet with parchment paper. I didn’t have any (I do now), so I ended up using some non-stick aluminum foil. Place all your potato halves on your parchment-covered cookie sheet. Baste both sides of each potato with olive oil. Sprinkle salt and pepper on each potato. You’ll want to end with all your potatoes facing down, skin side up.
Next, lift up a potato and set it aside. Place two pats of butter down on the parchment paper where the potato had previously been, then sprinkle a little shredded Parmesan cheese and a little shredded cheddar cheese over the pats of butter. Then place your potato back down where it had been—atop the butter pats and cheese. In the comments on the video, a few people recommended cutting some slices into each potato before placing it back atop the butter and cheese. I think that’s a great idea, although I didn’t do that. Repeat this same process for each potato half: Lift up the potato, place 2 pats of butter on the parchment paper, sprinkle both cheeses over the area where your potato will go back, then put the potato back atop the butter pats and cheese.
Bake your potatoes at 425° for 35 minutes. That’s what was recommended in the video, and that worked great for me. I enjoyed mine with sour cream, wish I’d had some chives, too. Another addition you could possibly try would be to cook some bacon in advance, break it up, and sprinkle it down when you add the cheese, or just add the cooked bacon bits on top once the potatoes are done. Here’s the video that I followed: Bake Yummy Cheesy Potatoes. The next day, I heated up a couple in my air fryer, and they were as good as they were the day before, maybe even better! So, they reheat beautifully. These would be a great snack to serve for game day. I love how fast they bake, too. Enjoy!
We must have read the same article because I made these a few weeks ago, and
yes – they were awesome!
They are! I will for sure be making them again.
Oh yummy ! I like non meat dinners.
Since we all know I don’t like to cook, you can buy frozen Smashed Potatoes to heat up in a hurry if time is of the essence. They will not be as good as your baked ones.
Do you have an easy eggplant dish ? I love eggplant, but not the grease in frying. Buying eggplant parm has too much tomato and acid.
No, I’ve never tried cooking eggplant. Yeah, I try to stay away from frying since it’s so messy.
On the video it looks like the gal used large baking potatoes. Maybe your picture is deceiving but it looks
like you used smaller Yukon or red potatoes. Which did you use? Looks yummy, I’d like to give them a try.
The bag says: Wisconsin Grown Golds, Alsum Farms & Produce Inc. It also says that they are perfect for mashing. Here’s a link for them: https://alsum.com/products/potatoes/goldens/
BRING IT ON!!! WOWZER!! ❤️
franki
🙂
Yum! These look tasty!
They were! Easy to make, too.
These look yummy! I’ll try them this evening .Thank you for sharing.
Hope you enjoyed them, Nan!
I tried them! I usually don’t like the peel as I short cut with a microwave. These were delicious and I will make them again. I also rewarmed them in the air fryer the next morning.
So glad you enjoyed them, Kathleen! I loved how easy they were to reheat in my air fryer. Loved having leftover, makes a quick lunch. I would love to try them with bacon bits and chives next time.
These can be my new “Potato Skins” for Super Bowl Game Day….(More Potato and Less Skin)..! Going to try before hand to taste….YUM..! Thank you for sharing..!
Exactly! They are really good and they keep well in the fridge. I just finished the last ones I made a few days ago.
These can be my “Potato Skins” for Super Bowl Game Day….more Potato….less skin! YUM..!! Thank you for sharing!