1tspfresh thyme leavesminced, plus 6 sprigs of fresh thyme for garnish
kosher salt and black pepper
1extra-large egglightly beaten
4ouncesFontina Cheesecut into small cubes (buy 6 ounces with the rind)
Preheat your oven to 400 degrees.
Line a sheet pan with aluminum foil for easy clean up.
Scrub the potatoes and place them on the pan. Using a knife cut a few slits in the top to allow the steam to escape.
Bake the potatoes for about 50 minutes. Using a potholder, squeeze one of the potatoes to see if they are soft. If they are, remove from the oven, if not, bake for an additional 10 minutes. Remove from the oven and let cool.
Meanwhile, heat 1-1/2 Tbsp of butter in a small sauté pan over medium heat. Add the shallots and cook for about 4 minutes, or until they are tender. Add the minced thyme and cook for another minute. Remove from the heat and set aside.
When the potatoes are cool enough to handle, cut them in half lengthwise. Very carefully, using a teaspoon, scoop out some of the warm potato into a medium size bowl. Be sure to leave about a ½ inch layer of sweet potato next to the skin.
Sprinkle kosher salt and pepper on the insides of the potatoes.
Add the remaining softened butter to the potato mixture and mash with a fork or a potato masher.
Add the shallots, egg, cheese, ½ tsp salt and ¼ tsp pepper and mix well.
Spoon the mixture into the sweet potato shells and top each with a sprig of fresh thyme. (If you are making this dish ahead, at this point cover lightly with plastic wrap and refrigerate for up to 24 hours.)
Bake the potatoes uncovered for 20-30 minutes, or until they are puffed and lightly browned. Serve hot. Enjoy!