Position a baking rack in the middle of the oven. Preheat the oven to 425º F (218º C). Line a baking sheet with foil or parchment paper.

Cut a thin lengthwise slice off the bottom of each potato; discard. Place 2 wooden spoons on the long opposite sides of 1 potato on the cutting board. Slice the potato crosswise into thin slices, stopping when the knife hits the spoons. Repeat with remaining potatoes.

Stir together the olive oil, parmesan cheese, garlic, paprika, oregano, parsley, salt, and pepper.

Put the potatoes on the prepared baking sheet and brush with the oil mixture, making sure to get in between all the slices. Cover the baking sheet with foil to avoid the potatoes drying out and to keep the garlic from burning.

Bake for 45- 60 minutes, or until the potatoes are tender. Remove the potatoes from the oven. The potatoes will have started to spread out from cooking. Note: the cooking time may vary depending on your potatoes’ size.

Carefully place the sliced cheese in between the slices of the potato. Put the potatoes back in the oven, uncovered, for an additional 10 -12 minutes, or until crisp and golden on the exterior and soft on the inside.

Remove from the oven, sprinkle the baked potatoes with chopped parsley, and serve.