Boil whole potatoes to fork tender i.e., until you can piece a fork through them easily but not break them. Do not overcook. Take own heat n run cold water to stop cooking process

Cut a round opening on one side of the potatoes. Using a spoon, scoop out most of the center to make space for the egg

Place the potato boats on a baking sheet, brush the outside with oil and sprinkle the inside with salt and pepper. Sprinkle a little bit of cheese in each potato and then crack an egg into each boat. Top with more cheese and bake for about 10 to 15 minutes. P.S.:- how long you bake will determine whether the yolk will be runny or not; cook for less time to achieve a runny yolk

Sprinkle with fresh thyme. Serve warm for breakfast or quick lunch with a bright salad