This little nifty trick could not be more simple to make. What you see is what you get. I have to admit that I saw this somewhere on a facebook feed last week and without reading or clicking, I figured I could try on my own. Turns out the concept looks amazing, but takes little skill, time or effort.
Basically, take a large russet potato, slice through in thin slices leaving the very bottom of each slice intact, thus keeping the potato connected and the slices able to fan out. Next, I drizzled olive oil over the potato and rubbed it into each slice on both sides. Then I lightly salted and peppered the whole potato. I placed it on a few layers of folded foil, and set it on the hot grill, lid-on for about 35 minutes, checking the middle slices for tenderness as time passed. This could easily also be done in the oven at 400 for about 40 minutes. There you have it! Try it in place of baked or mashed potatoes next time you have guests and watch them ooh and aah!