In a medium bowl, ⅓ cup panko bread crumbs, 4 tablespoons unsalted butter, ½ cup Colby cheese, ¼ cup Grana Padana cheese or Parmesan cheese, 1 teaspoon paprika, ½ teaspoon granulated garlic, ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper.

Heat oven to 450 F Degrees. Trim the potatoes into ¼-inch slices from the bottom and ends of each potato so they lie flat, and allow the slices to fan out during baking. Next, place a potato between the handles of 2 chopsticks or 2 wooden spoons; this will help slice the potato pedals without cutting all the way through.

Slice crosswise at ¼ inch intervals, leaving ¼ inch at the bottom unsliced; the chopsticks will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Gently rinse potatoes under cold water, let drain, and transfer, sliced side down, to a microwave-proofed plate. Microwave until slightly soft to the touch, about 6 to 12 minutes, flipping potatoes halfway through cooking.

Lightly oil a rimmed baking sheet or line it with aluminum foil for easy cleanup. Arrange potatoes sliced side up on the prepared baking sheet. Brush potatoes all over with 2 tablespoons of peanut oil or extra virgin olive oil and season with kosher salt and pepper. Bake until skin is crisp and potatoes begin to brown, 25 to 30 minutes. Remove potatoes from the oven and heat the broiler. Top Potatoes with the breadcrumb mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve.