4 med. sized baking potatoes
1 tsp. salt
2 or 3 tbsp. melted butter
2 or 3 tbsp. chopped fresh or dry herbs (parsley, chives, thyme, or sage)
4 tbsp. grated Cheddar cheese
1 1/4 tbsp. Parmesan cheese

Peel potatoes if the skin is tough; otherwise just scrub and rinse them. Cut potatoes into thin slices (crosswise) but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish; fan them slightly. Sprinkle with salt and drizzle with butter; sprinkle with herbs. Bake at 425 degrees for 50 minutes. Remove from oven. Sprinkle with cheese. Bake at 425 degrees for 50 minutes. Remove from oven. Sprinkle with cheese. Bake for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.

NOTE: Microwave at high power for 10 minutes, rearranging the potatoes after 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave for another 4 to 6 minutes at high power until cheeses are melted and potatoes are soft.