1. Preheat oven to 425°F.
2. Make crosswise cuts every ⅛ to ¼ inch along each potato, slicing almost to the bottom to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish and coat with cooking spray. Sprinkle with ¼ teaspoon each salt and pepper.
3. Bake the potatoes until the cuts begin to separate, 25 to 30 minutes. Remove from the oven, spray cooking spray into the opened cuts and season into the cuts with the remaining ⅛ teaspoon salt and ¼ teaspoon pepper. Return to the oven and bake until the potatoes are tender, 35 to 40 minutes more.
4. Remove from the oven; sprinkle cheese into the cuts (some cuts may not be filled) and season with paprika. Return to the oven and bake until the cheese is just melted, 3 to 4 minutes. Serve topped with thyme.
· To make ahead: Prepare through Step 3 up to 1 hour ahead; finish with Step 4 just before serving.
After gaining nearly 100lbs while suffering from PCOS, my journey to lose weight has finally ended and my love and appreciation for healthy but delicious food has just begun. This my story on how I lost nearly 90lbs while still completely indulging in life.