Hasselback Vegemite Baked Potatoes
12 small to medium potatoes, peeled
200ml hot water
500ml vegetable stock
Pepper and salt to taste
Grated cheddar cheese
Whisk together vegemite and hot water until dissolved. Add the stock and pour into a baking dish. Season to taste. Slice the potatoes thinly but not all the way to the base of the potato. Place into the baking dish and dot over the butter. Bake at 180°C until tender, basting occasionally, and most of the stock has absorbed. (about 1 hour) Sprinkle over a little grated cheese and return to the oven until melted. Serve hot.