Wash the potatoes and cook them in a large pot of water for 10 minutes.
Drain the potatoes and tip into a roasting tin, drizzle with oil and salt and salt together.
Gently crush the potatoes with a fork so that they burst open easily and the pattern of the fork is visible on the potato.
Bake in the oven for 20 minutes until golden.
Spoon the cheese on each potato and serve with fresh thyme.