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Fast Baked Potatoes


When time is of the essence

Rate this recipe 2/5 (5 Votes)


  • 4 Russet potatoes
  • 1 TBS Olive Oil


Level of difficulty Average
Cost Average budget


Step 1

Wash and Dry Potatoes
Cut the potatoes length wise
brush cut end of potato with olive oil and place cut side down and baking sheet
Bake at 400 for 40min to 1 hour until tenderness you enjoy

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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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