Preheat the oven to 425°F.

Line a baking sheet with aluminum foil.

Soften potatoes prior to cutting by microwaving them for 1-2 minutes in the microwave. With a sharp knife, make slices in each potato 1/8 inch apart, stopping 1/4-1/2 inch below the bottom. Be careful not to cut through the potato.

Arrange the potatoes cut side up on the baking sheet, gently pulling the edges of each to widen the tops. Season the potatoes liberally with salt and black pepper.

Finely mince the garlic cloves and place in a small bowl.

Add the melted butter and Italian seasoning to the bowl. Stir to combine.

Spoon about a tablespoon of the garlic and herb butter over each potato, letting it seep down into the crevices. Loosely tent the potatoes with a sheet of aluminum foil.

Bake the potatoes on middle rack of oven until they are able to be pierced with a fork, but are not completely tender, 40-45 minutes.

Remove the sheet of aluminum foil from the potatoes and discard. Sprinkle a scant tablespoon of grated Parmesan cheese over each potato. Continue baking the potatoes until they are fork tender and browned and crisp on top, 10-15 minutes.

Check to see that potatoes are done. Remove from oven or add time as needed.

Allow the potatoes to cool for 2-3 minutes before serving.