4-Ingredient Creamy Baked Red Potato Halves

Step-by-Step Instructions

For the best results, use a metal or ceramic baking dish (like a 9×13-inch pan) rather than glass, as metal encourages a deeper, crunchier caramelization on the cheese crust.

1-Prep and Preheat

Takes 5 min

Preheat your oven to 400°F (205°C). Thoroughly wash your red potatoes, pat them completely dry with a towel, and slice them directly in half from top to bottom.

2-Build the Creamy Bed

Takes 3 min

Pour the heavy cream directly into the bottom of your ungreased baking dish, spreading it out so it coats the entire surface. Sprinkle the garlic salt and the grated parmesan cheese evenly over the cream. It will look like a thin, gritty paste—this is exactly what you want.

3-Place the Potatoes

Takes 2 min

Place the red potato halves cut-side down directly into the cream and cheese mixture. Press down gently on each potato to ensure the flat, cut surface makes solid contact with the bottom of the pan. Arrange them in a single, snug layer.

4-Bake to a Golden Crunch

Takes 35-40 min

Bake uncovered for 35 to 40 minutes. You will know they are done when the tops of the potatoes look slightly wrinkled and a fork easily slides into the thickest part of the potato like butter.

The Flip Technique: When you remove the pan from the oven, let it rest for 3 to 5 minutes. Use a thin, flexible metal spatula to slide underneath the potatoes, lifting them up to reveal a spectacular, deeply golden parmesan crust attached right to the face of the potato. Flip them over onto a serving platter crust-side up.

Creative Twists for Next Time

Once you see how incredibly simple the base method is, you can use it as a canvas for other flavor combinations:

The Loaded Potato Version: Right after flipping the potatoes onto your serving platter, top the warm parmesan crusts with crumbled crispy bacon, a dollop of sour cream, and sliced green onions.
Herb Infused: Whisk half a teaspoon of dried rosemary or thyme into the heavy cream before scattering the cheese to give the dish a rustic, earthy aroma.
A Touch of Spice: Stir a pinch of smoked paprika or cayenne pepper into the garlic salt to cut through the richness of the dairy with a hint of warm smokiness