Italian Loaded Parmesan Potato Skins Recipe

Friday, October 9, 2015
Love Potato skins loaded? Well, this is not your average potato skins loaded. I made some cheesy crusty Italian loaded Parmesan coated potato skins that everyone loves!

Italian Loaded Parmesan Potato Skins Recipe

4 or  5 red potatoes
1 tablespoon each dried parsley, basil, oregano, or more sprinkling evenly over the tops of potatoes
sprigs of fresh Rosemary
Grating cheese
olive oil 
melted butter around 2 tablespoons

salt, pepper, and cayenne pepper to taste
Italian flavored bread crumbs panko style
1 cup shredded mozzarella

Optional: chopped prosciutto 

Directions continued:

Boil potatoes with skins on for around 15 minutes or so (or microwave them for 4 or 5 minutes), still a little hard but fork can go into the skin.  Drain and cool a few minutes when it's easier to handle. Slice into thick 1/2 inch thick slices leaving skins on. Place on a baking sheet and evenly coat all potatoes with herbs then drizzle all over with melted butter and olive oil. Sprinkle generously with Parmesan cheese salt and pepper to taste then sprinkle with bread crumbs.

Bake on a 400-degree hot oven until browned and crispy. When they first come out of the oven place the mozzarella and (if using prosciutto) on top. Put back into the oven and set it to broil. Broil until tops get lightly browned and melted then serve.


  1. This is great, lots of good flavor here!

  2. These look really tasty and just the thing for the present cold weather! All the very best from Normandie, Sue


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