• 4 medium russet potatoes, peeled
• 4 strips thick cut bacon, cut into 1/2 inch pieces
• 2 large yellow onions, sliced
• 6 sprigs thyme, leaves picked and chopped
• 4 Tbsp butter, melted
• 2 cups chicken stock, simmering
• Kosher salt and fresh cracked black pepper
Preheat your oven to 375°F. In a large ovenproof frying pan, render the bacon until crisp. Remove the bacon with a slotted spoon and set aside, reserving the fat. With the same pan over low heat, cook the onions in the bacon fat until they are very soft and caramelized. Add the bacon pieces back in. Add the thyme and a sprinkle of salt and pepper. Cut your potatoes in half lengthwise (from end to end). Place the potatoes cut side down on a cutting board and make small, 1-2 mm thick slices into the potato crosswise, but making sure not to cut all the way through. The finished product looks like an intact half potato with even, consecutive cuts all the way down the potato. It sort of looks like a little armadillo ? Arrange the potatoes on top of the bacon, onions and thyme. Pour half of the simmering stock over the potatoes. Using a pastry brush or spoon, baste the potatoes with the melted butter. Sprinkle liberally with salt and pepper and place the pan in the oven. Bake for about 45-60 minutes, basting them regularly with the juice in the pan, adding more stock if needed, until the potatoes are tender and golden.