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These Parmesan Potatoes are creamy, cheesy twice-baked baby potato bites that vanish off the platter every single time. Tender potatoes get scooped, mashed with sour cream, butter, and parmesan, then baked again until golden, just as crowd-pleasing as our garlic mashed potatoes.
With a crispy parmesan top and a fluffy, savory filling, they are the kind of side that doubles as an irresistible party appetizer.
Parmesan Potatoes Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 105 minutes
- ⏳ Total Time: 120 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 184kcal
- 🌶️ Flavor Profile: Creamy, buttery, and savory with nutty parmesan and fresh chives
- ✋ Difficulty: Easy, on par with our sweet potato tots
Quick Answer
Bake baby potatoes tossed with olive oil, salt, and pepper until tender, then let them cool. Halve and scoop out the insides, mash them with sour cream, butter, and parmesan, and pile the filling back into the skins. Sprinkle with more parmesan and bake again until golden, then top with sour cream and chives for the creamiest Parmesan Potatoes.
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Why This Recipe Works
Click to see the technique science
- Twice-baking builds flavor and texture. Baking, scooping, and baking again gives you a creamy filling and crisp, golden parmesan tops in every bite.
- Sour cream keeps the filling rich. Mashed with butter and parmesan, the sour cream makes the centers smooth, tangy, and irresistible.
- Baby potatoes are the perfect size. Their small shape makes ideal two-bite stuffed halves, great as a side or a passed appetizer.
- Parmesan does double duty. Stirred into the filling and sprinkled on top, it adds savory depth and a crispy, golden crust.
- They are make-ahead friendly. Assemble them ahead and do the final bake right before serving for an easy, stress-free side.
Why You’ll Love This Recipe
- They are creamy, cheesy, and crowd-pleasing, perfect on a holiday table next to our creamed spinach.
- The two-bite size makes them just as great as a passed party appetizer as a dinner side.
- You can prep them ahead and bake them off right before serving, so entertaining is easy.
Key Ingredients
A short list of simple ingredients turns humble potatoes into something special. Here is what each one does.
- Baby Potatoes: Small and creamy, they bake up tender and are the perfect size for two-bite stuffed potato halves.
- Sour Cream and Butter: Mashed into the scooped potato, they make the filling rich, creamy, and ultra smooth.
- Parmesan: Stirred into the filling and sprinkled on top, it adds savory, nutty flavor and a golden, crispy finish.
- Olive Oil: Coats the potatoes before baking so the skins turn tender and easy to fill.
- Chives: A fresh, oniony garnish that brightens up every creamy, cheesy bite.
See recipe card for exact quantities.
Variations and Substitutions
These Parmesan Potatoes are easy to make your own. Here are a few favorite twists.
- Stir crumbled bacon, cheddar, or green onions into the filling for loaded potato vibes.
- Add roasted garlic or a spoonful of cream cheese for an even richer, more decadent filling.
- Top with everything bagel seasoning, smoked paprika, or extra parmesan for more flavor.
- Serve them as part of an appetizer spread with our crispy onion petals and a few dips.
How to Make Parmesan Potatoes
- Heat the oven to 400 degrees and pierce the potatoes in a few spots. Add them to a baking dish in a single layer, toss with the olive oil, salt, and pepper, cover with foil, and bake until fork tender, about an hour and a half. Let them cool until easy to handle.
- Cut each potato in half lengthwise, then gently scoop out the insides with a small spoon, being careful not to tear the skins. Place the scooped insides in a bowl.
- Add the sour cream, melted butter, and half of the parmesan to the bowl, then mash until smooth and creamy. Taste and season with more salt and pepper if needed.
- Fill the potato skins with the mixture, set them on a sheet tray, and sprinkle the remaining parmesan on top. Bake for 15 minutes until browned and heated through, then top each with a dollop of sour cream and chives.
Recipe Tips & Tricks
- Bake until very tender. The potatoes need to be fully soft so the insides scoop out and mash smoothly.
- Let them cool first. Cooling makes the potatoes easy to handle and keeps the skins from tearing.
- Scoop gently. Leave a thin layer of potato on the skins so they hold their shape when filled.
- Do not overmix. Mash the filling just until smooth so it stays light and fluffy, not gummy.
- Broil for crispy tops. A minute or two under the broiler gives the parmesan an extra golden, toasty finish.
- Make ahead. Fill the skins, refrigerate, and do the final bake just before serving.
Serving Ideas and Suggestions
These Parmesan Potatoes are a comforting side that pairs with just about any main, from roast chicken to a holiday ham, much like our garlic mashed potatoes.
Serve them as a passed appetizer at a party or game day spread, right alongside our onion petals and a couple of dipping sauces.
Round out a cozy dinner by adding our $lTots and a simple green salad for an easy, satisfying meal.
Parmesan Potatoes FAQs
Small baby or creamer potatoes, like yellow or red, are ideal because their size makes perfect two-bite stuffed halves and their creamy flesh mashes smoothly. You can also use larger russets cut into quarters.
Yes, they are great for entertaining. Bake, scoop, mash, and fill the skins up to a day ahead, then refrigerate. Do the final bake just before serving so the tops get crispy and golden.
Yes. Freeze the filled, unbaked potato halves on a tray, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding several extra minutes until hot and golden on top.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350 degree oven until warmed through and crisp on top, which keeps them much better than the microwave.
Let the potatoes cool until easy to handle and scoop gently with a small spoon, leaving a thin layer of potato inside the skin. That little buffer helps the skins stay sturdy enough to fill.
Yes. Swap the sour cream for plain Greek yogurt, cream cheese, or a splash of milk with extra butter. Each keeps the filling creamy, just with a slightly different tang and richness.
Love a good potato side? Whip up our creamy garlic mashed potatoes for another easy crowd-pleaser.
Twice-Baked Parmesan Potatoes
Ingredients
- 3 pounds baby gold potatoes
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup sour cream plus more for serving
- 6 tablespoons unsalted butter melted
- 4 tablespoons fresh grated parmesan cheese
- Thinly sliced chives for garnish
Instructions
- Preheat the oven to 400°F degrees. Pierce the potatoes lightly with a fork or paring knife in a few spots all over the potatoes. Add them to a baking dish so they are in a single layer.
- Add the olive oil, salt, and pepper. Toss with a spoon or hands until evenly coated. Cover with foil and bake until a fork inserted has no resistance. About an hour and a half.
- When potatoes are done baking, let them sit on the counter until they are cool to the touch or at least 30 minutes.
- Cut all of the potatoes in half lengthwise. With a small spoon, scoop out the insides of the potatoes and place them in a medium-sized bowl. Be careful to not tear the skin. Add in the sour cream, butter, and half of the cheese. Mash with a potato masher or the back of a fork until thoroughly combined and smooth. Taste and add salt and pepper if needed. Fill the potato skins with the mixture, place them filling side up onto a sheet tray and sprinkle the remaining parmesan on top.
- Place them back into the oven for 15 minutes or until browned on top and heated through. If you would like them more brown on top, you can turn on the broiler for a few minutes to get them extra toasty and delicious.
- Serve with a small dollop of sour cream and chives on top of each potato.
Notes
- We use baby gold potatoes for this recipe but you can also use baby red.
- Feel free to add more ingredients to the filling, see suggestions above.
- Double this recipe to serve more guests.
- Try to get the filling as smooth as you possibly can.
Nutrition
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I’d eat the whole plate, they sound super yummy! Thanks for linking up at Sweet and Savoury Sunday, stop by and link up again this weekend!
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These look delicious!!! Will be pinning these to the yum yum board!! Love your great pictures. Have a wonderful weekend!
These look SO good, I bet my husband would adore these!
These look delicious! Definitely giving these a try soon:) Pinning!