Crispy Baked Spud Halves for Two

Preheat the oven to 400°F (200°C).

Scrub the baking potato under cold running water to remove any dirt, then pat dry with a paper towel.

Slice the potato in half lengthwise and place the halves cut-side up on a baking sheet lined with foil or parchment paper.

Score the flesh of each potato half in a crosshatch pattern, cutting about ¼ inch deep without breaking through the skin.

Brush the melted margarine evenly over the cut surface of both potato halves, making sure to coat the scored flesh thoroughly.

Drizzle the lemon juice over the margarine-coated potatoes, distributing it as evenly as possible across both halves.

Sprinkle the grated Parmesan cheese over the lemon juice, then season with the crumbled basil or thyme and a little pepper to taste.

Bake in the preheated oven for 30–35 minutes until the potato flesh is tender and the top is golden and crispy.

Remove from the oven and allow to cool for 1–2 minutes before serving, as the potatoes will be very hot.