Stuffed Potatoes

From Tracy Stroder

small russet potatoes, scrubbed and slit down the middle
olive oil
parsley
head of garlic
cheese (parmesan or the like)
salt and pepper to taste

After the potatoes are cleaned, coat them in oil and bake at 400 degrees until soft (about 30 minutes). Meanwhile, chop a head of garlic (yes, I like garlic) and a bunch of parsley (discarding the stems). Saute them with plenty of olive oil, add salt and pepper, then mix cheese and scoop into potatoes. Pop the potatoes back into the oven just long enough to melt the cheese thoroughly and add more seasoning if needed.