(I use 3 TBS Irish butter with olive oil)

• 1 ½ TBS unsalted butter
• 1 ½ TBS EVOO
• 2 smashed garlic cloves
• 1 lb. baby Yukon Gold potatoes
• Salt and pepper, ½ tsp paprika
• 3/4 cup shredded extra sharp cheddar
• 3 TBS grated parmesan
• Sliced scallions for topping

Preheat the oven to 425 degrees. Melt butter, oil and garlic in a small pan and set aside.

Using the chopsticks or measuring cup, place each potato on top and make parallel cuts in the potato, about ¼ inch from the bottom, stopping when the knife hits the base.

Toss the potatoes in a large bowl with the garlic mixture and season with salt/pepper and the paprika. Spread on a greased baking sheet and bake for about 40 minutes or until golden brown.

Push the potatoes together on the baking sheet and sprinkle with the cheddar and parmesan cheeses. Continue baking until cheese is melted, bubbly and lightly browned, about 10 minutes.

Transfer to serving dish and top with any crispy bits remaining on the baking sheet and the sliced scallions. Serve.