I read the reviews before trying this, and was amazed by some of the comments. I found this recipe was amazing! The parmesan salts the potatoes, as well as the salt in the butter. This is an excellent recipe for a simple basic baked potato. What I loved as well, is how easy it is to add to this recipe. I have since added minced garlic to the butter, sometimes fresh rosemary and thyme, and have used EVOO or Walnut oil in place of the butter. My only caveat to this recipe is twofold: real salted butter and real freshly grated parmesan (not the stuff in the green cans) are a necessity! These both add the needed saltiness to make the cheesy buttery flavour pop! If using margarine or unsalted butter or the parmesan from the green can, it WILL fall flat. The only other thing I would add is that this recipe is meant as a side, and hence is at its peak with a strongly flavoured protein (marinated chicken or dry rubbed and grilled steaks) and a fresh vegetable (I used steam cauliflower once and green beans regularly). Since the flavour is relatively simple, it compliments rather than stars on a plate. I would not recommend this is the star of the plate, for example, for a vegetarian meal. Cheers!

I made these to go with the pork roast I made for New Years dinner. I usually just put potatoes into the roast, but since finding this website have gotten a lot more creative. I still wanted to do a baked potato and thought this sounded great and easy too. I followed the measurements of butter and Parmesan cheese but took some of the other review advice and made a few changes of my own. I decided to add some spices. I have a pizza & pasta seasoning grinder that I use on just about everything so I sprinkled this over the entire butter mixture in the pan before adding the potatoes. I didn't have red potatoes on hand so I used Russetts instead. I sliced them in rounds about 1" thick instead of just in 1/2. I thought the exposed side up may dry out, so I baked the first 20 minutes with foil over the baking dish. When I removed the foil I turned the potatoes over so the butter would cover both sides. I also decided to add some shredded cheddar cheese in the last 5 minutes of baking. These were fantastic! Flavorful and crunchy. Even my husband who complains when I try anything different went for seconds.

cheese was good but potatoes were bland. I liked the cheese so much I changed the recipe by slicing the potatoes and layering them with the parmanesan, butter and a little rosemary. Wow it was great with the changes

These were really tasty and my friends raved about them. I did cut them into smaller peices though. They were excellent. I also used regular potatoes instead of red potatoes

Awesome... served for a dinner party and they turned out PERFECTLY. Put butter and more parmesan across the top of the potatoes about 10 minutes before they were ready to be served.

Made them just as directed, but baked on a slightly lower temperature (350) for longer (about an hour). They were utterly delicious.

I sliced the potatoes and added salt, pepper, rosemary, and parm on top also. EXCELLENT!

My recipe rating is based on following the EXACT recipe. The potatoes were too bland and it could be due to the larger size cut. Next time I will cut the potatoes into smaller pieces to absorb more of the butter & cheese. I could see the potential of it being yummier.

I brushed them with a lil' olive oil and salt before and it worked well too.

This is a wonderful and very easy recipe!! I like to add salt, fresh ground pepper, italian seasoning, garlic powder and onion poweder to the butter and cheese...it gives it more flavor and the recipe goes very nicely with numerous dishes!! My Grandpa passed it along to me, and I've passed it along to many people since!