Instructions

1. Preheat oven to 220°C/200°C fan assisted and line a baking tray with tinfoil.
2. Place a potato between 2 wooden spoons. Using a sharp knife, cut the potato crossways into thin slices, stopping when the knife hits the wooden spoons so you don’t cut through the potato. Repeat with remaining potatoes.
3. Arrange potatoes on prepared tray then drizzle each with a bit of olive oil, try to also get oil between the slices. Season with a generous scrunch of sea salt flakes and a bit of black pepper.
4. Cover loosely with tinfoil then bake for 30 minutes. Remove the tinfoil covering and bake for further 20-25 minutes, until potatoes are looking crisp and golden but are easily pierced with a sharp knife in the middle.
5. Remove from the oven and sprinkle with thyme. Carefully insert about 6 slices of Carbery Cracker Red cheese between some of the slices in the potato. (The more slices, the more cheesy goodness!)
6. Return to the oven and bake until cheese is bubbling and melted, about 5 minutes.