After slicing the potato, I rubbed it with olive oil and placed small pieces of butter between the slices. Season with salt, pepper and dried parsley. Baked at 450° for 55 minutes.
Tip: place chopsticks on both sides of the potato while slicing in order to avoid cutting all the way through the potato.
Tip: place chopsticks on both sides of the potato while slicing in order to avoid cutting all the way through the potato.
