1. Center a rack in oven and heat to 425 degrees.

2. Microwave potatoes until just softened, about 10 minutes, flipping halfway through, then let cool briefly. Meanwhile, combine melted butter, olive oil, cheese, chives, and garlic, then season with salt and pepper to taste.

3. Using a sharp knife, carefully cut parallel slits three-quarters of the way through each potato, spacing slices 1/8" apart. Place potatoes on a rimmed baking sheet and brush all over with half of butter mixture, including in between slices, then season with salt and pepper.

4. Transfer to oven and bake until potatoes begin to brown and slices pull apart, about 10 minutes. Brush with remaining butter mixture and continue to bake until potatoes are fully tender and crispy, 10 to 15 more minutes. Sprinkle with more chives before serving.

Source: Hannaford fresh Magazine, October - November 2020