Preheat oven to 425 degrees. Line a medium rimmed sheet pan with foil.
Place each potato between two chopsticks vertically (you want the longer sides of the potato up against each chopstick. Use a sharp knife to cut 1/8-inch slits across the potato. Make sure you do not cut through to the bottom of the potato, the chops sticks should stop you.
Place on the prepared baking sheet. Rub the outside and inside of the potato slits with the olive oil. Sprinkle the inside and outsides of the potato with the 3/4 teaspoon salt. Roast the potatoes for 45-50 minutes until crispy and golden brown on the outside.
Meanwhile make brown butter while the potatoes roast. Heat a small skillet to a medium-high heat. Add the butter. When the butter melts completely, swirl the pan until the butter turns a deep brown color and smells very nutty. Remove from the heat and let the butter cool for 30 seconds. Add the thyme and garlic. Cook the garlic until slightly softened and fragrant, about 1 minute. Pour the butter into a small bowl to stop the cooking of the garlic. Set aside.
Tear the raclette into small enough pieces to fit in the slits of the potatoes.
When the potatoes are crispy and brown, pull them out. Stuff the inside of the slits with the cheese (you do not need to fill every slit). Brush the or spoon the brown butter, garlic and thyme on and in the potatoes. Place back in the oven for 3-4 minutes until the cheese is gooey and melted.
Drizzle with honey before serving if desired. Enjoy with a knife and fork!