1 1/2 lb. new, red or small potatoes
1/2 c. butter, melted
1/4 c. extra-virgin olive oil
3 cloves garlic, minced
Freshly ground black pepper
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan
Finely chopped parsley, chives or green onion as a topper
Preheat oven to 375° and line a large baking sheet with parchment paper or foil sprayed with some cooking spray.
Make small slits in each potato, like an accordion, making sure not to cut all the way through.
Place potatoes on a large sheet pan.
In a small bowl, whisk together melted butter, olive oil and garlic.
Brush mixture over potatoes then season with salt and pepper. (You can also take tongs and roll the potatoes in the butter mixture)
Bake for 20 minutes, until the slits are starting to separate and the potatoes are beginning to turn golden.
Brush the potatoes with more of the melted butter mixture then sprinkle mozzarella, garlic powder and Parmesan on top.
Bake for another 23 to 25 minutes, or until the potatoes are crispy on the outside and tender on the inside.
Garnish with parsley and serve warm.