Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.

Pour the melted butter into the baking sheet and gently tilt the sheet so that the butter coats the whole bottom.

In a small bowl, whisk the breadcrumbs, grated Parmesan, and fresh Parmesan together until combined.

Sprinkle the mixture evenly all over the butter in the baking sheet. If necessary you can gently shake the baking sheet to evenly distribute the crumb mixture but don’t try to spread it out.

Place the potatoes, cut side down, on top of the crumbs on the baking sheet, pressing them gently into the mixture.

Bake for 18-23 minutes or until the potatoes can be pierced all the way through with a fork and the cheese is golden brown.

Remove the pan from the oven and allow the potatoes to cool for at least 5 minutes.

Gently cut between the potatoes with a spatula or knife and then remove the potatoes from the pan, with the crust on them.

Serve hot garnished with fresh, minced parsley, optional and dips or sour cream, optional.