Cook a pierced potato in the microwave until it’s soft all the way through – about 6-7 minutes total, flipping over every 1-2 minutes. Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin. Season with butter, parmesan cheese and Lowry’s seasoning salt, then pop them into the middle rack of your oven set to broil for 10-15 minutes.
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I have to admit that I hate turning on the oven as much as the next person during the warmest months of the year. But my favorite way to prepare just about any vegetable during the summer is to roast them. I just can't help myself. And since I don't have a BBQ (or a back yard to use one in), I inevitably end up turning on the oven again and again to enjoy, in particular, the wonderful array of summer squashes.