John Myers
Baked Potatoes with Mustard and Parmesan Crust
The perfect baked potatoes with mustard and parmesan crust recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 3 Discs Toast
- 100 g Grainy mustard
- 120 g Parmesan
- 8 Stems Thyme
- 75 g Butter
- Salt
- Pepper
- Wash the potatoes thoroughly and cook covered in water for about 20 minutes. Preheat the oven to 200 ° C. Drain the potatoes, rinse briefly and cut in half lengthways. Place the potatoes on a baking sheet with the cut surface facing up. Season with salt.
- For the crust, finely crumble toast bread without crust in a large bowl. Wash the thyme, shake dry and pluck the leaves off. Melt the butter in a pan. Roast the breadcrumbs and thyme leaves for about 3 minutes while turning. Season with pepper. Return to the bowl. Finely grate the Parmesan. Mix half of the Parmesan and all of the mustard into the breadcrumbs.
- Spread the crumb mixture evenly on the potato halves. Sprinkle with the rest of the Parmesan, sprinkle 2 tablespoons of butter on top of the potatoes. Bake in the hot oven for 12–15 minutes. Take out and serve.
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