I used russet in mine, but Yukon is standard. Russet ended up really tasty and I already had them on hand so I was very happy with the result.

No problem

Here's the exact ingredients I used on mine, but feel free to put your own spin on it. Here's the first video I saw that made me want to make these and also helps walk you through the process. Enjoy!

• Any potato will do, but for mine I used russet potatoes • 1/2 stick of butter • high heat oil (canola oil will do) • chicken stock •thyme (two springs for cooking, I used extra on top for garnish)

Optional Toppings: •chives and cilantro for garnish •mozzarella cheese

Cooking instructions:

1. Cut Potatoes on top and bottom to create even surfaces on both sides. Cut straight cuts down the sides when standing up in order to make a sort of octagon shape with the potato (this will waste a lot of potato that you could possibly use in another dish)

2. Cut trimmed potatoes in half trying to be careful to get all potato coins the same thickness for even cooking.

3. Heat oil on skillet on high heat till hot then bring temp down to medium heat.

4. Place potato coins in oil and fry till completely brown on the bottom side. At this time also lightly salt and pepper the uncooked side of every potato.

5. Carefully use a paper towel to sponge up as much oil from your skillet as possible.

6. Replace oil with one half stick of butter and add your thyme.

7. Once your butter is melted flip all potatoes with tongs and let the other side brown in butter. You can now lightly salt and pepper the other side of the potatoes.

8. Lightly brush your thyme in the browning butter and over all your potatoes as a sort of basting.

9. Periodically look at the underside of the potatoes and as soon as you see they are sufficiently browned pour in your chicken stock halfway up the hight of the potatoes. (this is where the uniform cuts of the potatoes is so important)

10. Once stock is in your skillet place it in the oven at 425° F for 30 minutes. The goal is to have a crispy shell with a soft fluffy center.

11. Optionally add your mozzarella and place back in oven and broil until cheese is melted (keep an eye on these as it should only take 10-20 seconds)

12. Add any additional garnishes and serve. 🤤

Here's the exact ingredients I used on mine, but feel free to put your own spin on it. Here's the first video I saw that made me want to make these and also helps walk you through the process. Enjoy!

• Any potato will do, but for mine I used russet potatoes • 1/2 stick of butter • high heat oil (canola oil will do) • chicken stock •thyme (two springs for cooking, I used extra on top for garnish)

Optional Toppings: •chives and cilantro for garnish •mozzarella cheese

Cooking instructions:

1. Cut Potatoes on top and bottom to create even surfaces on both sides. Cut straight cuts down the sides when standing up in order to make a sort of octagon shape with the potato (this will waste a lot of potato that you could possibly use in another dish)

2. Cut trimmed potatoes in half trying to be careful to get all potato coins the same thickness for even cooking.

3. Heat oil on skillet on high heat till hot then bring temp down to medium heat.

4. Place potato coins in oil and fry till completely brown on the bottom side. At this time also lightly salt and pepper the uncooked side of every potato.

5. Carefully use a paper towel to sponge up as much oil from your skillet as possible.

6. Replace oil with one half stick of butter and add your thyme.

7. Once your butter is melted flip all potatoes with tongs and let the other side brown in butter. You can now lightly salt and pepper the other side of the potatoes.

8. Lightly brush your thyme in the browning butter and over all your potatoes as a sort of basting.

9. Periodically look at the underside of the potatoes and as soon as you see they are sufficiently browned pour in your chicken stock halfway up the hight of the potatoes. (this is where the uniform cuts of the potatoes is so important)

10. Once stock is in your skillet place it in the oven at 425° F for 30 minutes. The goal is to have a crispy shell with a soft fluffy center.

11. Optionally add your mozzarella and place back in oven and broil until cheese is melted (keep an eye on these as it should only take 10-20 seconds)

12. Add any additional garnishes and serve. 🤤

Thank you! They turned out better than expected