Parmesan Upside Down Baked Potatoes


Pinterest inspired me to make this recipe and it did not disappoint!

First let me say, I wouldn’t endorse making these potatoes every day, but I was looking for an interesting side dish to accompany a steak dinner I had planned for my husband upon his return from a business trip. He can devour a steak!


These potatoes tasted like a baked potato with the toppings infused because they literally bake into the potato. They are easy to make and a great switch up to a regular baked potato! All you have to do is melt butter in a glass pan, top with shredded parmesan cheese, salt, pepper, and garlic powder. Then you cut your potatoes in half and lay them face down on top of the parmesan. You can season the other side of the potato, too.


I love how unique these potatoes are in both taste and appearance!

The original recipe called for 1/4 cup of butter, but that seemed like way too much. 3 tablespoons is plenty, and next time I might try them with just 2 and see if that works! If I had fresh rosemary on hand I would definitely add that too!

Parmesan Upside Down Baked Potatoes


  • 7 red potatoes, washed and cut in half
  • 2-3 tablespoons butter
  • 6 tablespoons shredded parmesan cheese
  • garlic powder
  • sea salt
  • freshly cracked pepper

1). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan.

2). Sprinkle parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.

3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

Servings 14 (1 half per person). Nutritional Information: Calories: 112 Fat: 4g Carbs: 17g Protein: 3g Sodium: 180g

Recipe adapted from:

Baked Chicken with Feta and Sun Dried Tomatoes

Tangy sun dried tomatoes pair up beautifully with creamy, fluffy feta cheese. Pile them on top of a well-seasoned chicken breast and you have a lovely Greek influenced main course.

The best part?

This can be done in 30 minutes.

Week night meals in our house tend to be quick and easy; however, I do not believe in sacrificing flavor, health, or quality of the dish for the sake of time. This dish is a perfect example. Within minutes, it can be baking away in the oven, giving you time to prepare whatever vegetable and grain you prefer to serve alongside it. 25 minutes later, the timer beeps and the chicken gets topped with sun dried tomatoes and feta.


I’ve read several times on other blogs about sun dried tomatoes packed in water (not oil), but I have yet to find them. If you are like me and must use the oil-packed ones, just be sure to press the tomatoes in paper towels to remove the excess oil. Problem solved!

Baked Chicken with Feta and Sun Dried Tomatoes


  • 1 (8-ounce) jar sun dried tomatoes
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon dried oregano
  • ¾ cup crumbled feta cheese

1. Preheat oven to 425F and lightly spray an oven proof dish.

2. Season chicken breasts on both sides with salt, pepper, and oregano. Place chicken breasts in prepared dish and top with minced garlic.

3. Bake for about 25 minutes.

4. Meanwhile, remove the tomatoes from the jar, carefully draining oil. To further remove excess oil, gently press tomatoes between paper towels. Discard towels. Finely chop the tomatoes.

5. Remove chicken breast from the oven and top with sun dried tomatoes and feta cheese. Serve immediately.

Servings: 4. Nutrition Information for 1 Serving: Calories 305, Total Fat 16.0 g, Total Carbohydrate 8.7 g, Fiber 1.7 g, Sugars 5.1 g, Protein 31.8 g