Ingredients
7 whole Medium Baking Potatoes (Idaho)
1 cup Shredded Parmesan Cheese For Topping
Method
Sources
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Baking steel for superior heat transfer — pizza, artisan bread
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Baking steel for superior heat transfer — pizza, artisan bread
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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preheat oven to 400 degrees. wash and poke potatoes with fork, so they dont explode bake 1 to 1 1/4 hours until soft on the inside and a little crunchy on the outside. let cool to touch. cut potatoes in half lengthwise. scoop out white of potato, being careful to leave the shell intact. put white of potato in bowl and add all ingredients, except parmesan cheese. mix well. fill potato shells with the mix, almost heaping it. (you will have 2 shells left. this makes 12.) top each potato with parmesan cheese. now, you can freeze them wrapped in foil (individually), or bake at 400 degrees for 30 to 40 minutes, until browned and bubbly.