I cut the cores off and toss in either butter or olive oil. Dash of pepper and lots of salt! I found they were quite tasty eating them raw, so I sampled them until I found the right proportion of salt on them.
I baked them at 425 degrees for 12 minutes and turned them over half way through and baked them until I could put a knife through them. I like them a little firm, not soggy. I also switched my toaster oven to broil to brown the tops after I turned them.