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1
Preheat the oven to 425u00b0F.
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2
Line a baking sheet with aluminum foil.
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3
Soften potatoes prior to cutting by microwaving them for 1-2 minutes in the microwave. With a sharp knife, make slices in each potato 1/8 inch apart, stopping 1/4-1/2 inch below the bottom. Be careful not to cut through the potato.
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4
Pro tip: Slice without cutting all the way through by placing potato on a wooden spoon or by placing disposable chopsticks on either side of the potato.
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5
Arrange the potatoes cut side up on the baking sheet, gently pulling the edges of each to widen the tops. Season the potatoes liberally with salt and black pepper.
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6
Finely mince the garlic cloves and place in a small bowl.
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7
Add the melted butter and Italian seasoning to the bowl. Stir to combine.
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8
Spoon about a tablespoon of the garlic and herb butter over each potato, letting it seep down into the crevices. Loosely tent the potatoes with a sheet of aluminum foil.
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9
Transfer the baking sheet to the middle rack of the preheated oven.
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10
Bake the potatoes for 40-45 minutes on the middle rack of oven, until they are able to be pierced with a fork, but are not completely tender. Remove the sheet of aluminum foil from the potatoes and discard. Sprinkle a scant tablespoon of grated Parmesan cheese over each potato. Remove fork. Sprinkle each potato
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11
Continue baking the potatoes for 10-15 minutes longer, until they are fork tender and browned and crisp on top.
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12
Check to see that potatoes are done. Remove from oven or add time as needed.
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13
Allow the potatoes to cool for 2-3 minutes, and serve.
