Baked Potatoes with Parmesan (Print Version)
# Ingredients:
→ Potatoes
01 -
4 medium russet or Yukon gold potatoes, sliced into 1/2-inch rounds
02 -
2 tablespoons olive oil or melted butter
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1/4 cup shredded Parmesan cheese
09 -
2 tablespoons fresh parsley, chopped (for garnish)
→ Parmesan Ranch Sauce
10 -
1/2 cup sour cream (or Greek yogurt)
11 -
1/4 cup mayonnaise
12 -
1/4 cup grated Parmesan cheese
13 -
1 teaspoon ranch seasoning mix
14 -
1/2 teaspoon lemon juice
15 -
1/4 teaspoon garlic powder
16 -
1/4 teaspoon black pepper
# Instructions:
01 -
Oven: Preheat to 400°F (200°C). Grill: Preheat to medium-high heat (375-400°F).
02 -
In a bowl, toss sliced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
03 -
Divide the seasoned potatoes into four pieces of foil (about 12 inches each). Sprinkle each packet with Parmesan cheese. Wrap the foil tightly, sealing the edges to trap steam.
04 -
Oven: Bake for 30-35 minutes until potatoes are fork-tender. Grill: Place packets on the grill and cook for 25-30 minutes, flipping halfway.
05 -
In a small bowl, whisk together sour cream, mayonnaise, Parmesan cheese, ranch seasoning, lemon juice, garlic powder, and black pepper.
06 -
Carefully open foil packets and drizzle with Parmesan ranch sauce. Garnish with fresh parsley and extra Parmesan.
# Notes:
01 -
Broil for the last 5 minutes for extra crispy potatoes.
02 -
Add red pepper flakes or cayenne for spiciness.
03 -
Perfect for camping; prep ahead and cook over a campfire.