Breaded Baked Parmesan Potatoes Recipes

PARMESAN BAKED POTATOES

Steps:

• Pour butter into a 13x9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut sides down over cheese. Bake, uncovered, at 400° for 40-45 minutes or until tender.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

PARMESAN UPSIDE DOWN BAKED POTATOES

Steps:

• 1). Preheat oven to 400°F Melt butter in the bottom of a 9×13 glass pan.
• 2). Sprinkle Parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.
• 3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

PARMESAN POTATO BREAD

Steps:

• In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
• Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
• About 10 minutes before baking, preheat oven to 375 degrees. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately remove bread from baking sheet and cool on a rack.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

BAKED GARLIC PARMESAN POTATOES

Steps:

• Mince garlic and combine with melted butter in a large mixing bowl.
• Add potatoes and toss well to coat.
• Mix remaining ingredients and add to potato mixture and toss well.
• Turn potatoes out onto greased cookie sheet.
• Bake at 375° for 1 hour or until cooked through, turning 2 to 3 times while baking.

PARMESAN POTATO ROUNDS BAKE

Steps:

• Place half of the potatoes in a greased 2-qt. or 11x7-in. baking dish. Top with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450° for 25-30 minutes or until the potatoes are golden brown and tender.

BREADED POTATOES

Steps:

• In dutch oven type cooker simmer the.
• butter, margarine and cubed potatoes un- covered for approximately 20 minutes tossing with flipper a good number of times.
• When the potatoes start to golden add the onion, parsley, celery and black pepper and toss well to blend. Simmer 20 minutes covered and flip/ toss often.
• Remove from heat and preheat oven to 225°F.
• Using a hand masher slowly add the cubed bread and blend well. Place into a oven proof 2-3 quart buttered container. Pat down to shape. Top with butter dots, cover and slow bake for 45 minutes.
• Can be cooled and reheated or cooled and refrigerated for a few days or cooled and specific portions can be frozen.
• I always wrap cooled portioned potatoes in saran to shape for freezer stacking. Then wrap the saran portions in foil. Take directly from freezer and put into oven turn the heat to 325 F for 60 minute.

CREAMY BAKED PARMESAN POTATOES

Steps:

• Lightly grease a 2 quart baking dish.
• Arrange potatoes in bottom of baking dish, then top with onions.
• Sprinkle salt, pepper and garlic over potatoes and continue layering, ending with potato layer.
• Pour cream over and sprinkle with parmesan cheese.
• Cover and bake at 350° for 45 minutes to an hour or until tender.
• Garnish with parsley before serving.

OVEN BAKED PARMESAN POTATOES

Steps:

• Peel and cut potatoes in 2 inch pieces.
• Melt butter in lg bowl in microwave.
• Combine cheese, pepper, and cumin in a paper bag.
• Roll potatoes in butter.
• Shake potatoes in cheese mixture.
• Place on baking sheet.
• Bake uncovered at 350 for 55-60 min, turning once.

TWICE BAKED POTATOES WITH PARMESAN

Steps:

• Preheat oven to 350°F.
• Scrub potatoes, dry them off and pierce several times with a fork; place on a baking sheet. Wrap garlic in foil and place alongside the potatoes. Bake until potatoes are tender and the garlic is browned and softened, 50-60 minutes. Let them stand until they are comfortable to handle, about 15 minutes.
• Cut potatoes in half, lengthwise, remove cooked potato and put in large bowl. Be careful to leave the skin intact. Cut the garlic bulb in half; squeeze out the pulp and add to potato. Add the broth, sour cream, and pepper; stir and mash with a fork to desired texture. Spoon the stuffing back into the skins; sprinkle with paprika and cheese.
• Return potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.