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Preheat the oven to 200C | 395°F.
Hasselback the potatoes: the best way to do this is to place a chopstick on either side of the potato and cut slits into the potatoes almost all the way through but not quite (use the chopstick as a mark for how far to cut down). Try to make the slits in the potatoes an even thickness.
Add the hasselbacked potatoes to a skillet or baking dish and set aside for a minute.
In a bowl, combine the softened butter with half of the grated cheese, minced garlic, salt and pepper, and parsley.
Brush the cheesy butter mixture over the potatoes, using a fork or knife to try to press the butter mixture in between the slits in the potatoes. This step can be a little painstaking, but it is worth it to get the potatoes really full of flavor!
Top the potatoes with the remaining cheese.
Cover your skillet or baking dish with foil, then bake the potatoes for 45 minutes covered, then another 25 minutes uncovered.
Let the potatoes rest and cool for 10 minutes before serving!