Start by preheating your oven to 425°F (220°C). Line a baking sheet with foil and spray it with cooking spray to prevent sticking.

Place each potato between two chopsticks or wooden spoon handles. Cut ¼ inch deep slices into the potatoes, stopping 1/3 inch from the base.

Coat the sliced potatoes with olive oil using a pastry brush and bake for 50-60 minutes until tender and starting to open.

Melt unsalted butter in a saucepan. Mix in remaining olive oil, garlic, rosemary, thyme, salt, and black pepper. Set aside.

Remove the potatoes from the oven. Drizzle garlic butter over each potato and sprinkle with Parmesan cheese.

Return to the oven for an additional 15-20 minutes until cheese melts and forms a golden crust.

Remove from the oven, brush with remaining garlic butter, and garnish with chopped parsley. Serve immediately.