Baked Potato

Preheat oven to 425° F. Scrub, rinse and dry potatoes. (Note: Potatoes only need to be peeled if skins are tough (as with Russet potatoes. Golden potatoes do not need to be peeled). Keeping potatoes in whole form, cut into 1/4-inch-thick slices almost all the way through to the bottom. (Tip: To avoid cutting potatoes all the way through, place the handle of a wooden spoon next to the potato to stop the knife from cutting too far.) Put potatoes in a baking dish, then fan the slices open slightly. Sprinkle with salt and pepper, then drizzle with butter, trying to reach in between slices without breaking slices off. Gently sprinkle herbs in between slices and on top of potatoes. Bake potatoes for about 50 minutes or until tender. (Tip: To test tenderness, pierce a portion of a potato with the tip of a pointed knife or tines of a fork). Remove potatoes from oven and sprinkle cheeses over tops (do not open slices at this point). Return potatoes to oven and bake for about 5 minutes more, or just until cheese melts. Serve immediately. (Note: If potatoes seem a little dry, you can drizzle additional melted butter over tops of potatoes.)