Crispy Coated Baked Potatoes
Get ready to elevate your baked potato game with these Crispy Coated Baked Potatoes, a delicious twist on the classic comfort food. Featuring a perfectly golden breadcrumb crust infused with Parmesan cheese, garlic powder, smoked paprika, and herbs, these spuds deliver the ultimate crispy crunch with every bite. The secret lies in rolling Russet potatoes—coated in seasoned olive oil—through a flavorful panko mixture before baking them to perfection. With just 15 minutes of prep time, this easy recipe transforms humble potatoes into a show-stopping side dish or satisfying snack. Serve them warm, garnished with fresh parsley and your favorite toppings like sour cream or shredded cheese, for a meal that’s as versatile as it is irresistible. Perfect for weeknight dinners or special gatherings, these crispy baked potatoes will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the potatoes thoroughly, scrubbing off any dirt. Pat them dry with a clean towel.
In a small bowl, mix the olive oil with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Rub the oil mixture all over the potatoes to coat them evenly.
Using a fork, poke several holes into each potato to allow steam to escape while baking.
In a medium bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, dried oregano, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to create the coating mixture.
Roll each oiled potato in the coating mixture, pressing gently to adhere the mixture to the potato skins.
Place the coated potatoes on the prepared baking sheet, ensuring they are well-spaced for even cooking.
Bake the potatoes in the preheated oven for 55–60 minutes, or until the skins are golden and crispy, and a fork easily pierces through the potatoes.
Remove the potatoes from the oven and let them cool for 5 minutes. Garnish with the freshly chopped parsley before serving.
Serve warm with your choice of toppings, such as sour cream, butter, or shredded cheese, if desired.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3214 mg | 140% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 17.7 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 6862 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
