Buttery Crusted Baked Potatoes

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Cracker crumbs give these 4-ingredient buttery crusted baked potatoes and savory, lightly crisp coating. They make a great side dish for meat loaf, hamburgers or fried chicken.


Buttery Crusted Baked Potatoes

Happy Anniversary to us!  We’ve been blogging for three years this April. We send a huge hug and thank you to everyone who has stuck with us from the beginning and we’re so happy to have all of the new faces, too!

Although we’ve only been running this website for 3 years, our love for cooking, experimenting and creating in the kitchen runs back much further than that. When Maddie was just a little toddler running around, I’d spend time pouring through Taste of Home magazines and old country cookbooks looking for new recipes to make for my little family.

That’s when I first experimented with these buttery crusted baked potatoes. I found the recipe in my trust old Amish cookbook and knew it was something we’d devour quickly.


Red potatoes, dunked in a butter bath {seriously…doesn’t that sound amazing?!}, tossed in crushed butter crackers and baked to a golden brown.

That, my friends, makes a delicious side dish of buttery crusted baked potatoes.


Which type of potato is best to use for baking?

For this recipe I chose red potatoes, mostly because I like the color of red potatoes. In general, russet and Yukon Gold potatoes are also good for baking.

What to serve with baked potatoes?

Meatloaf, hamburgers, Italian green beans or corn casserole. Actually, my kids would be happy with a plate full of just these crusted baked potatoes. They dunk them in a little ketchup or BBQ sauce. I like to eat mine plain so I can taste all that butter flavor.

I bake these in a hot oven….425 degrees. This helps the butter and cracker crumbs to bake to a beautiful golden brown. They are crispiest right from the oven. As they sit the cracker crumbs will become soft, but that doesn’t deter my kids from devouring any leftovers the next day for lunch.

If there are any leftovers, that is!


Q: What would you serve these baked potatoes with?

Buttery Crusted Baked Potatoes
Buttery Crusted Baked Potatoes

Buttery Crusted Potatoes

5 from 1 vote
Cracker crumbs give these buttery crusted baked potatoes and savory, lightly crisp coating. A great side dish for meat loaf, hamburgers or fried chicken.
Servings 8 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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  • 6 red potatoes washed and dried
  • 6 tablespoons salted butter melted
  • 1 cup crushed butter crackers round Ritz-style crackers
  • 1/2 teaspoon salt (optional


  • Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
  • Cut the washed and dried red potatoes in half.
  • Pour the melted butter in a bowl and place the crushed crackers in another bowl.
  • Dunk the potato halves first in butter, then coat them in cracker crumbs.
  • Place the potatoes cut side down on a baking sheet.
  • Bake at 425 degrees for 30-40 minutes or until the potatoes are soft throughout.



Calories: 112kcal | Carbohydrates: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 141mg | Potassium: 8mg | Vitamin A: 260IU | Calcium: 14mg | Iron: 0.3mg
Course Side Dish
Cuisine American
Calories 112
Keyword buttery potatoes, easy side dish, potatoes side dish
About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Lorinda McKinnon-The Rowdy Baker
7 years ago

So simple and appealing! Good thing I’m planting lots and lots of potatoes this year 🙂

8 years ago

I think I’d be fighting my grandkids for these. So simple to make, but look so good!

8 years ago

Happy Anniversary! I can see why you loved these so much. I mean, butter bath? Heck yes!

8 years ago

These potatoes sound so good. Thank you.