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Epicurious

Half-Baked Potato

This recipe is for one person—you can expand it as necessary.

Recipe information

  • Yield

    serves 1

Ingredients

1 large baking potato
2 tablespoons olive oil or melted butter
1/4 cup grated Parmesan
1/4 teaspoon paprika

Preparation

  1. Cut the potato in half lengthwise. Brush the cut sides with olive oil or butter. Mix Parmesan and paprika together. Dip the cut sides in the Parmesan and paprika mix. Place the potato, cut sides down, on a greased pan, and bake at 350 degrees for 1 hour.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsSouthernAmericanRusset PotatoPotatoRoot VegetableVegetableParmesanCheeseDairySideDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerOven BakeCookbooks
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