Ingredients 

4 baking potatoes - (Russet or Yukon Gold), washed

2 med. onions, sliced

nutritional yeast

salt and pepper, optional

chopped chives for garnish

Directions

Preheat the oven to 425 degrees.

Place a potato on a cutting board and lay chopsticks or a butter knife along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the chopsticks or butter knives so that the potato stays intact at the bottom. Repeat with the remaining potatoes.

Peel the onions and cut each through the middle going top to bottom. Lay the flat side on a cutting board and cut into thin slices to create half-round onion slices. Place a half-round into each cut on the potato.

Wrap each potato in parchment paper then foil and place them on a baking sheet cut side up.

Bake the potatoes for 50 minutes.

Remove the potatoes from the oven and unwrap, being careful while handling the hot potatoes. Return to the oven uncovered for 20-30 or until tender.

Sprinkle each potato with nutritional yeast, pepper, salt (if desired), and chives.