Cut thin slits (1/8 to 1/4 inch thick) in the potatoes, leaving the bottom intact. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. You can cut a thin slice off the bottom to create a flat surface and prevent them from rolling around.
Place them on a rimmed baking sheet.
Brush the potatoes with olive oil, making sure to get into all the nooks and crannies.
Season with salt and pepper. Sprinkle the potatoes generously with fine sea salt and freshly ground pepper.
Bake for 45 minutes. At this point, the layers will start separating.
In a small bowl, melt unsalted butter and whisk with garlic powder and Dijon mustard.
Remove the pan from the oven and brush the potatoes with your butter mixture. Return to oven and bake for 15-25 minutes or until potatoes are nice and crispy. The time will vary based on the size of your potatoes. Large potatoes will take longer.
Remove and stuff shredded cheddar cheese evenly into the slits. Return to warm oven for 1-2 minutes, or until cheese starts to melt.
Remove and top with desired toppings. I used bacon crumbles, sour cream and chives.
Serve immediately.
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