Gouda-Stuffed Hasselback Potatoes

From the kitchen of SteakNPotatoesKindaGurl

• 4 medium-sized red potatoes
• olive oil
• sea salt and freshly ground black pepper
• butter
• gouda cheese, thinly sliced
• dried parsley, for topping

Preheat the oven to 400 degrees. Toss potatoes in olive oil, sea salt, and pepper.

Put each potato in a wooden spoon, and cut across making very thin slices without cutting all the way through the potato.

Place sliced potatoes on a baking sheet with edges. Add thin slices of butter in between each potato slice.

Bake for at least an hour, depending on the size of the potato and how thinly you've sliced them. The potato flesh should be soft and the outside skins crispy.

Stuff with thin slices of gouda cheese. Return to oven until cheese has melted. Top with dried parsley.

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