I am constantly looking for new ways to use familiar ingredients. Here, the everyday baked potato is made more versatile by slicing it before baking. Cheese can be stuffed in every crevice!

I used two very large potatoes to feed two people, but average about half a pound of potatoes per person. Top as you please – but sour cream and chives can never go wrong. Remember – the larger your potato, the longer it will need to bake.

2 pounds Russet potatoes
1/4 cup olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

1. Preheat oven to 425 degrees (450 for larger potatoes).

2. Place a potato on a large wooden spoon, then slice each potato and cut crosswise into 1/8-inch intervals (the wooden spoon should prevent you from slicing completely through the potato). Repeat process until all potatoes are sliced.

3. Toss prepared potatoes with olive oil, salt and pepper, saturating the slices. Place potatoes on greased baking sheet, cut side up.

4. Bake the potatoes until tender and golden – at least 30 minutes – the remove from oven and serve with toppings of your choice.