By Traeger Kitchen
These Parmesan Potatoes are a power-house side for anything meaty marvel. Crisp cheese coats this pile of buttery russet potatoes. It's quick but deliciously satisfying.
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|2 Whole||Large Baking Potatoes Cut in Half Lengthwise|
|3 Tablespoon||butter, melted|
|2 Teaspoon||lemon juice|
|1/2 Cup||Parmesan cheese, grated|
|1 Teaspoon||Dried Thyme or Basel Leaves, Crumbled|
|1 To Taste||freshly ground black pepper|
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
Spray a baking sheet with nonstick cooking spray. Scrub the potatoes with a vegetable brush under cold running water; dry on paper towels. Cut each potato in half lengthwise.
2 Whole Large Baking Potatoes Cut in Half Lengthwise
Combine the butter and lemon juice in a small bowl and brush on the cut sides of the potatoes.
3 Tablespoon butter, melted
2 Teaspoon lemon juice
Mix together the grated Parmesan, dried thyme, and black pepper on a sheet of foil or wax paper. Dip the cut side of each potato in the Parmesan mixture, pressing firmly to encourage the cheese to adhere. Transfer the potato halves, cut sides down, to the prepared baking sheet.
1/2 Cup Parmesan cheese, grated
1 Teaspoon Dried Thyme or Basel Leaves, Crumbled
1 To Taste freshly ground black pepper
Bake the potatoes until they are tender and the cheese is lightly browned and bubbling, 40 to 45 minutes. (A bamboo skewer should pierce the potato easily.)
375 ˚F / 191 ˚C
Use a thin-bladed spatula to transfer the potatoes to a platter or plates. Enjoy!
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