Hi Tony, Yes, you can absolutely use a Russet! They have a high starch content. This helps the potato get fluffier on the inside and extra crispy on the outside compared to the softer, creamier texture of a sweet potato. You might want to be a bit more generous with the salt and the garlic butter to really make that flavor pop. They sometimes take a few minutes longer than sweet potatoes to get that perfectly soft interior. Stick with your plan to keep them at 1″ thickness—that will ensure they cook through at the same time the cheese gets crispy. If you want something in between, a Yukon Gold is also a fantastic choice. They have a natural buttery flavor and a creamy texture that pairs beautifully with the crunch of the Parmesan. Let me know how the Russet version goes for the family! Xx

Question: For my family members who are not a fan of sweet potatoes, could I do the same using a Russet? Or, would another type of potato be better?

Thanks for these ideas. They really stir the imagination.

Hi Michael, I have updated the post to make it clarify this point. They are baked upside down with the skin side up. Xx