| 1. | Preheat the oven to 220°C (425°F). |
| 2. | Put the potato on a chopping board, flat side down. |
| 3. | Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. |
| 4. | Arrange the potatoes in a baking tray and insert the garlic in between the slits. |
| 5. | Scatter some butter on top of each potato. |
| 6. | Drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. |
| 7. | Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. |
