Preheat the oven to 200C.

Prick the potatoes all over with a fork. Place them onto a lined baking tray then drizzle with olive oil and season with salt and pepper. Rub the oil and seasoning all over each one.

Bake them for about an hour, or until they have crispy skins and a tender middle.

Meanwhile, melt the butter with a little cooking oil in a large pan over a medium heat. Add the onions and thyme and cook for about 20 minutes, stirring occasionally, until they start to caramelise.

Chuck in the garlic and cook for a minute, then add the plain flour and cook for two more minutes before pouring in the chicken stock.

Stir well until it thickens, then taste for seasoning.

Once the potatoes are done, cut a cross on the top of each one, then pinch to open them up. Spoon in the onion mixture, then top each one with grated cheese. You can add a sprig of thyme on top of each one if you want to be fancy.

Pop them back into the oven until they are golden and delicious. Enjoy!