Preheat oven to 425 degrees Fahrenheit

Rinse and scrub potatoes clean

Place a chopstick on each side of the long side of the potatoes while slicing

Slice about 3/4 of the way down the potato until you hit the chopsticks

Make each slice about 1/8 to 1/4 an inch wide

Once all the potatoes are sliced into Hasselback potatoes, soak in a large bowl of cold water for 20 minutes

Take potatoes out and pat completely dry with paper towels

Brush 1 tablespoon or so of olive oil evenly over each potato and in between the slices

Sprinkle with 1/2 teaspoon of salt

Bake for about 30 minutes on a greased baking sheet

While potatoes are cooking, cut the gouda cheese into very thin slices

After 30 minutes has passed, take the potatoes out and brush again with 1 tablespoon or more of olive oil and sprinkle with another 1/2 teaspoon of salt

Place back into the oven for another 30 minutes or so until potatoes are done cooking

After the 30 minutes or so has passed, take the potatoes out and pierce the middle with a fork to see if it's tender and cooked all the way through

If potatoes are not completely tender, cook for a few more minutes until the middle is tender enough

Once potatoes are cooked all the way through, place a slice of cheese in between the slits of the potato

Place back into the oven for another 5-10 minutes until the cheese is melted

Take out of the oven and let cool for 5 minutes

Spoon the pesto over the potatoes

Serve and enjoy!