PIN THIS RECIPE to any of your relevant boards if you want to make it later...


Yield: 4 to 6 Servings

Potatoes covered in toasted cheese? Yes, please! These perfect little treats will surely make your day very special! I am so glad that I finally gave this recipe a try because now, I have a new favourite! Feel free to add more ingredients to this very simple recipe. It’s time to go to your kitchen and start prepping. I wish you all a wonderful day. Enjoy!


1/2 c finely grated Parmesan cheese with a sand consistency (don’t use shredded or Microplaned Parmesan cheese)

1/2 tsp garlic powder

1/4 tsp paprika

1/2 tsp dried oregano

1/2 tsp kosher salt

3/4 tsp freshly ground black pepper

2 tbsp olive oil

1 1/2 pound baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)

FOR DIPPING (optional)

sour cream or Greek yoghurt (or a half-and-half mixture)

chopped scallions or chives


Prepare the oven and preheat to 200 degrees C or 400 degrees F.


Add garlic powder, grated cheese, oregano, paprika, salt, and pepper into a mixing bowl. Stir until well combined.

Apply cooking spray in a 9×13-inch glass baking dish.

Sprinkle the cheese mixture into the baking dish. Make sure to cover the entire bottom part.

Place the potatoes over the cheese and arrange them in a single layer. Press them gently towards the cheese.

Place the potatoes inside the preheated oven and bake for about 40 minutes or until fork-tender.

Remove from the and allow the potatoes to sit for about 5 minutes.

Transfer the delicious potatoes onto a serving plate. Make sure not to ruin the cheese at the bottom.

Garnish with freshly chopped scallions.

Serve with sour cream. Enjoy!


Place any leftovers in an airtight container, then place them inside the fridge.

Reheat in a hot skillet for about 2 minutes on each side.

Nutrition Facts:

45 Calories | 2.0g Fat | .6g Sat.Fat | 2mg Cholesterol | 118mg Sodium | 142mg Potassium | 5.6g Carbs | .9g Fiber | 1.5g Protein.
Weight Watchers SmartPoints: 1 (for one prepared potato–2 halves)


PIN THIS RECIPE to any of your relevant boards if you want to make it later...