Personalized Chef Aprons and More!
Preheat the oven to 425F. Peel potatoes. Cut each
potato not quite
through in a series of crosswise slices about 1/4-inch apart or
closer so that they are still joined together at the bottom. Brush
the potatoes with the melted butter and place in a small baking pan.
Pour the chicken stock around the potatoes and sprinkle with the
thyme leaves. Sprinkle with salt and pepper and roast until the
potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes
with the butter-chicken stock mixture.
In a small bowl combine the grated cheese and bread
divide the mixture evenly between the tops of the 2 potatoes.
Continue roasting without any further basting until the potatoes
are crispy on the outside and cooked through, about 30 minutes.