Step 1

Preheat the oven to 450 degrees Fahrenheit.

Step 2

Boil the potatoes: Fill a pot with water, add a little salt, and bring to a boil. When the water is boiling, add as many potatoes as you'd like. See note above about microwaving the potatoes instead.

Step 3

Cook the potatoes until you can easily pierce them with a fork. Drain and set aside.

Step 4

Prepare a rimmed baking sheet by greasing it with olive oil or lining it with parchment paper.

Step 5

Place each potato on the baking sheet, leaving a few inches between each potato.

Step 6

Use a potato masher or the bottom side of a drinking glass to gently smash the potato so that it is mostly flat.

Step 7

Brush each potato with olive oil and liberally salt with kosher salt, and sprinkle with black pepper.

Step 8

Bake the potatoes in the oven for 18 minutes.

Step 9

Remove potatoes from the oven and sprinkle any cheese of your choice on top. I used a combination of cheddar and fontina because I had both on hand.

Step 10

Return the potatoes back to the oven and cook for an additional 5 minutes or until the cheese is melted.