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Prepare the Potatoes:
Peel the potatoes and cut as the Chef did in the video.
Rinse potatoes under running water and place in ice water for a few minutes to remove starch and pat dry. Salt and pepper each potato.
In a frying pan, heat some olive oil to 365F and sauté the potatoes until golden brown on the top and the bottom. In an oven proof dish, add the chicken stock, the sprigs of fresh thyme and garlic cloves. Bake them in the oven (400-450F) for about 45 minutes or cooked through and fork-tender inside. Let them rest upside down to cool them and to let them release some of the water on the inside at least for 15/20 minutes.
Mix all the cheeses, add garlic and parsley and mix very well. Place in a pastry bag and fill each cavity of the potatoes.
At that point you can refrigerate them for a couple days or bake them again at the same temperature until the cheese is light golden brown and the potatoes are hot inside.