Garlic and Cheese Crosscut Baked Potatoes

Garlic and cheese crosscut baked potatoes are baked until their centers are fork-tender and the cuts open, then finished with garlic butter, cheddar, and Parmesan. The crosshatched tops hold the melted cheese in every cut.

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Prep Time 10

Cook Time 1 9

Resting 5

Total Time 1 24

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

For the potatoes

4 russet potatoes large (8 to 10 ounces each), scrubbed and dried
2 tbsp olive oil
1 tsp kosher salt
0.25 tsp black pepper

For the garlic butter and cheese

4 tbsp unsalted butter
2 cloves garlic minced
1 cup sharp cheddar cheese shredded
0.25 cup Parmesan cheese grated

Equipment

1 rimmed baking sheet

Method

Prepare the potatoes

Heat the oven to 425°F.
Place a rimmed baking sheet on the counter.
Cut a crosshatch pattern about 1/4 inch deep across the top of each potato, taking care not to cut all the way through.
Arrange the potatoes cut side up on the baking sheet.
Brush the potatoes with the olive oil.
Season the potatoes with the salt and pepper.
Bake for 55 to 70 minutes, until the centers are fork-tender and the cuts have opened.

Make the garlic butter and finish

While the potatoes bake, melt the butter in a small saucepan over low heat.
Add the garlic and cook for about 30 seconds, until fragrant.
Brush the garlic butter over and into the potato cuts.
Top with the cheddar and Parmesan.
Bake for 5 to 7 minutes, until the cheese is melted.
Let the potatoes rest on the baking sheet for 5 minutes before serving.

Notes

Cut the crosshatch about 1/4 inch deep so the potatoes open without falling apart. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potatoes can become mealy. For a dairy-free option, use plant-based butter and dairy-free cheddar and Parmesan-style shreds.