They're all over food blogs, but this Swedish-born creation is just a fancy baked potato. Most recipes call for Russet, but we don't have access to those, so we used yellow.
Cut the potatoes in thin "almost" scallops. Be careful not to chop through the bottom. Brush (we use a little spray bottle) on a little oil and top with a generous amount of the seasonings of your choice. We used salt, black pepper, crushed red pepper and basil. Then, to save on cooking time, we nuked them for about 7 minutes. We "baked" them on the stove top, but most recipes say to brown at 400.
Served with tofu steak (with sauteed mushrooms) and steamed broccoli. Mine fell apart a bit where I cut in a little too far.