Parm and Ranch Baked Spuds

Maggie ^O^


This is a no muss, no fuss quick side dish to accompany almost anything.

We like it with chicken and pork chops and of course it goes well with steaks as well.

If you are using extra large potatoes you may need to increase the ingredient amounts.

Feel free to adjust the amount of ranch seasoning to what you prefer .. beware though - it can get quite salty.

If you have leftovers - which we rarely do - these make great home fries for breakfast along side an egg and some sausage.


★★★★★ 1 vote

10 Min


  • 1
    large russet potato
  • 1/4 c
    grated parmesan cheese
  • 2 Tbsp
    ranch dressing mix (dry)
  • 1-2 Tbsp
  • ·
    sour cream for garnish
  • ·
    snipped chives for garnish

How to Make Parm and Ranch Baked Spuds


  1. Preheat oven to 400

    Lightly spray a glass baking dish large enough to hold the potato halves.
  2. Mix the grated Parmesan cheese and ranch dressing mix together on a plate or bowl large enough to dip the potato halves.
  3. Melt the butter.

    Lightly brush the bottom of the baking dish.
  4. Scrub the potato then cut in half lengthwise.

    Dry the cut side of the potato with a paper towel then brush with melted butter.
  5. Lay the potato cut side down into the cheese mixture.

    Make sure there is an even coating of the mixture then lay the potato - cut side down - into the baking dish.
  6. Cover with foil and bake for 30 minutes.

    Remove cover and continue to bake until the potato is tender.

    This could be 15 to 30 minutes depending upon the size of your potato.
  7. Using tongs or a spatula, carefully lift the potato from the pan.

    The cheese will be caramelized and have a nice crust that you will want to keep as much of that intact as possible.
  8. Serve hot with a dollop of sour cream and a sprinkling of snipped chives if desired.

Printable Recipe Card

About Parm and Ranch Baked Spuds

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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