Preheat the oven to 425 degrees Fahrenheit.

Scrub two large baking potatoes clean. If you prefer, you can peel them.

Cut slits every 1/8 inch into each potato, being careful not to cut all the way through. Leave about 1/8 to 1/4 inch uncut on the bottom.

Slice the garlic into thin, paper-thin slices. You can use a knife or a mandoline slicer.

Slice the butter into thin slices as well.

Starting at one end of the potato, insert a garlic slice into the last slit, then a butter slice into the adjacent slit. Continue alternating garlic and butter into each slit until the potato is filled.

Repeat the process with the second potato.

Place potatoes on a baking sheet and drizzle each with 1 tablespoon of olive oil.

Season generously with salt and pepper, then top with fresh chopped rosemary.

Top each potato with half of the Parmesan cheese.

Bake in the preheated 425 degree oven for 1 hour, until potatoes are crispy outside and fluffy inside.

Remove from oven and serve immediately.