Ingredients

• 4 medium yukon gold potatoes (russet potatoes will also work)
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1 teaspoon kosher salt

Preparation

1. Preheat oven to 475° F.

2. Cut a thin slice off the bottom of each potato so they lay flat.

3. Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut.

4. Mix the butter and oil in a bowl.

5. Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.

6. Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden and serve.

Accompaniments

Optional Seasoning Ideas: herb mixtures like parsley, thyme & oregano; a southwestern blend of cumin, oregano, and chili powder; or even nutritional yeast