Without cutting all the way through the potato, cut thick slices down the length of the potato. It helps to use a kitchen spoon on each side of the potato to act as a knife guard and prevent cutting through. Transfer to a baking tray.

Brush or spray the outside of the potato with olive oil. Let the oil dribble into the cuts. Bake for 20 minutes or so.

While the potatoes are baking, measure the nutritional yeast, herbs and other seasonings into a small bowl. Melt the vegan spread and add it to the spice mixture to make a paste.

Remove the half baked potatoes from the oven and brush the oily paste over the potatoes.

Use the tip of a knife to open the cut pieces slightly so you can season the insides, too.

Return the potatoes to the oven and bake for another 20 minutes or until the potatoes are cooked all the way through.