Make Classic Baked Potatoes 10x Crispier With One Italian Ingredient

We love a classic baked potato, but sometimes we really dig a crispy, umami-forward take on the traditional. We've seen the crispy roasted potato experience translated to "big" baking potatoes like russets or Yukon Golds with one simple Italian ingredient ... parmesan cheese.

You're basically taking the crunch and saltiness of a cheese frico and attaching it to a tender, fluffy baked potato. The best way to do this is by cutting baking potatoes in half the long way and placing the taters cut-side down on a sheet tray or baking dish that's been prepped with olive oil and a generous sprinkle of parm. When you bake this vessel in the oven, the cheese will form a craveable crust on the potato that is hot, crispy, and crackling when removed. We've also seen social media refer to these spuds as "upside down baked potatoes."

For major culinary props, you can season your olive oil before laying down your cheese. Garlic or onion powder is a "duh" ingredient when it comes to potatoes and cheese, but we might also use a packet of Italian seasoning for big flavor transfer when the potatoes are situated. A bit of red pepper flake will give some heat to your potatoes that really elevates the eating experience in our humble opinion.

Like a cheesy potato skin appetizer, this potato is packing a lot in the way of flavor and texture. While you could smother it with bacon and sour cream, that's not how we'd approach this particular spud.

Remember when we found out that ranch dressing might just be the perfect accompaniment for baked potatoes? It seems likely that a drizzle of sauce might be just right for these delectable taters. We imagine employing an herby pesto (which also elevates potato salad) or even a spicy-sweet marinara to play up the Italian essence of the parm, but you can really riff on this idea yourself. Salty, cheesy Alfredo, a garlic cream sauce, and/or a tart/sweet reduction of balsamic vinegar would all make these potatoes sing. If you really want to make sure that the crunch is undisturbed, serve your sauce on the side for dipping. 

We honestly never tire of eating potatoes as side dishes with our dinners, whether we boil 'em, mash them up with crème fraîche, or stick 'em in a stew, but we're loving this extra-crispy take.