Baked Cheesy Potatoes

Easy baked cheesy potatoes with garlic and two cheeses— crispy, comforting, and perfect as a side dish or snack.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Recipes With Potatoes

Okay, let’s talk about these baked cheesy potatoes — they’re kind of my new obsession when it comes to comfort food. We’re talking thick wedges of Yukon golds or Russets, baked in seasoned buttery goodness until crispy on the outside and fluffy on the inside. Then, just when they’re looking perfect, we load them up with a blanket of Parmesan and Cheddar and hit them under the broiler.

The result? Crispy-cheesy heaven with golden brown edges and that salty-savory vibe you only get from a good cheese melt. These are seriously the ultimate comfort side for cold weather — great for holiday dinners or casual weeknight cravings. Bonus: they’re baked, not fried.

👩‍🍳 You might also like these: sliced potato bake, country skillet potatoes, or crispy smashed potatoes.

What You’ll Need

Here is what you’ll need for these cheesy baked potatoes. Find the full measurements in the recipe card below.

• Yukon potatoes (or Russets) – for that fluffy inside and crisp edges.
• Melted butter – adds richness and helps with browning. You can also use olive oil.
• For seasoning: garlic powder for savory punch, cayenne pepper for a little heat (optional but recommended), salt, and pepper – classic combo to bring it all together. Add a little smoked paprika or onion powder for a flavor twist.
• Cheesy magic: grated Parmesan – salty, nutty, crispy bits when broiled, and grated Cheddar for melty, gooey, rich cheese layer. Mozzarella works if you want extra pull.
• Fresh parsley or chives for garnish.

How To Make Baked Cheesy Potatoes

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make baked cheesy potatoes.

• Cut potatoes into 6–8 wedges each.
• Preheat oven to 395°F (200°C). Line a baking tray.
• Toss wedges with melted butter (or olive oil), garlic powder, cayenne, salt, and pepper. Arrange with cut sides up.
• Bake for 20 minutes until golden and tender.
• Top with cheeses and broil for 2–3 minutes until melted and bubbly.
• Garnish with parsley and serve hot.

Air Fryer Method

Prep as usual. Preheat air fryer to 375°F (190°C). Cook in batches: Lay the wedges in a single layer—don’t overcrowd. Cook for 15–18 minutes, flipping halfway, until golden and tender. Sprinkle with Parmesan and Cheddar, then air fry for another 2–3 minutes until the cheese is melted and bubbly.

Recipe Tips

• Cut the wedges evenly for consistent baking.
• Don’t skip the broil/grill —it makes the cheese golden and bubbly.
• Use parchment paper to help with cleanup (but make sure it’s broiler-safe).
• You can sprinkle bacon bits or chives on top for extra oomph.
• Double the batch if you’re serving a crowd—these go fast.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or air fryer to get the crisp back. Freezing isn’t ideal—they lose their texture.
• Make-Ahead Tips: You can cut the potatoes into wedges up to a day in advance. Just store them in a bowl of cold water in the fridge to keep them from browning. Drain and pat dry before baking. You can also make the butter seasoning ahead of time and store in the fridge, then reheat before tossing with the potatoes. And of course, cheeses can be grated ahead of time; store them in separate airtight containers in the fridge for up to 3 days. Assemble ahead of time, but don’t bake: You can toss the potatoes in the butter mix and lay them out on a tray, then cover tightly and refrigerate for a few hours before baking. Just bring them to room temp for about 15 minutes before popping them in the oven.

Serving Suggestions

These are killer with roast chicken (try my spatchcock chicken here), steak bites, or alongside a big salad. They also totally hold their own as a snack with sour cream, sweet chili, or garlic mayo for dipping. I’ve even eaten them straight off the tray, no shame.

💬 If you’ve tried this baked cheesy potatoes or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.