Garlic And Parmesan Grilled Hasselback Potatoes

• 4 Large Baking Potatoes
• 2 Tablespoons Olive Oil (or More Depending On How Large The Potatoes Are)
• 3 cloves Garlic, Coarsely Chopped
• 1/4 cups Parmesan Cheese, Grated
• 4 teaspoons Dried Thyme
• Salt And Pepper, to taste

1. 1. Bring grill temperature to medium-high and oil the grill grate.
2. 2. Cut a thin slice from the bottom of each potato to ensure that the potato won't roll around on you when cutting. Cut into the potato vertically leaving about 1/3 of an inch at the bottom. If you would like, place the potato between two wooden spoons to stop you from cutting all the way through the potato. Repeat this cut every 1/8 of an inch until you have reached the end of the potato. Repeat with remaining potatoes.
3. 3. Rinse potatoes under cool water, fanning out the cuts to rinse out the slices. Place potatoes on a microwaveable plate cut side up. Microwave for 5 minutes. Flip potatoes over and microwave for another 5 minutes. Let potatoes cool so that you can comfortably handle them.
4. 4. Brush potatoes with olive oil making sure to get it into most of the slits for maximum crispiness! Place pieces of garlic into the slices of the potatoes. Sprinkle the tops of the potatoes with Parmesan cheese, thyme, salt and pepper, fanning the slices open as you go.
5. 5. Place potatoes on grill grate. Cover the grill and cook 20-25 minutes or until center is soft and egdges are crispy.

baking potatoes, olive oil, garlic, ubc, thyme, salt

Taken from tastykitchen.com/recipes/sidedishes/garlic-and-parmesan-grilled-hasselback-potatoes/ (may not work)