Sweet Potato Smoked Gouda Hasselbacks

2 ounces smoked gouda cheese, divided 
1/2 stick butter (2 ounces)
2 sweet potatoes
2 sprigs of thyme
2 tablespoons olive oil
Sour cream

1. Preheat the oven to 375F. Slice 1 ounce of the cheese and butter into 1/6-inch slices and transfer to the freezer for 10 minutes, until firm. 

2. Now, very patiently and using a sharp knife, make slices across the potato about 1/8 to 1/4 inches apart, being sure to not cut all the way through. The top of the potato will have the slices, while the base stays intact. 

3. Next, gently open the potatoes' crevices and shove the cheese and butter, alternating between the two. Add the little sprigs of thyme wherever you can get them to fit. Transfer the potatoes to a lined baking sheet. Top with a good amount of salt and pepper. Cover the potatoes with a piece of foil, being sure it's more of a tent rather than a tight squeeze. You don't want the cheese to get stuck to the foil. Bake for 1 hour. 

4. Meanwhile, grate the remaining 1 ounce of cheese. At the 1 hour mark, test the potatoes' doneness. Using a knife, poke the bottom of the potatoes--it should feel tender. Remove the baking sheet from the oven and top each potato with a heavy handful of cheese. Return to the oven (uncovered) for an additional 10 minutes. Serve with a dollop of sour cream on top.