Parmesan Hasselback Potatoes

Step 1: Preheat oven to 400°F. Pierce potatoes with a fork; microwave on HIGH for 10 minutes or until tender when pierced with a fork. Meanwhile, cut butter in half lengthwise (if using stick butter), then cut into 12 very thin slices. Cut cheese into 24 very thin slices (may be done with vegetable peeler). Line baking sheet with foil (or lay out squares of foil for finishing on grill). Let potatoes stand 10 minutes to cool.

Step 2: Cut most of the way through each potato (with a serrated knife) at 1/4-inch intervals (about 12 cuts), leaving 1/4 inch intact. (Tip: Line up butter knives, or chopsticks, on each side to keep the knife from cutting all the way through.) Place potatoes on baking sheet (or foil); alternate placing butter and cheese in between cuts. Drizzle top of potatoes with cream; sprinkle with green onion, salt and pepper.

Tip: You can also finish the potatoes on the grill over indirect heat until potatoes are very tender when pierced with a fork and avoid heating up the kitchen