Chili Cheese Hasselback Potatoes
Scrub a baking potato well (one potator per person)
Slice the potato into vertical slices WITHOUT cutting all the way through (you can put an old pair of chopsticks on your cutting board next to each side of the potato so your knife doesn't cut the potato into individual slices.)
Put the potato on a baking sheet and brush with melted butter, letting the butter drip down into those vertical slices.
Roast 30 minutes.
Brush the potato with melted butter again.
Roast another 30 minutes.
Open a can of chili and heat it up.
Pour some of the chili over the potato and top with some shredded cheese.