Preheat the oven to 190°C.
Bake the potatoes directly on the wire rack for 90 to 105 minutes until tender.
Place tomatoes, garlic, onions, and thyme in a roasting tin, season, drizzle with oil, and roast for 40 to 50 minutes.
Squeeze the roasted garlic from its skin and pulse with the roasted vegetables in a food processor until smooth.
Thin the soup in a saucepan using vegetable stock or cream, adding Worcestershire sauce or balsamic vinegar if desired.
Halve the hot potatoes and scoop the flesh into a bowl.
Mix the potato flesh with butter, crème fraîche, chives, goats' cheese, and egg.
Fill the skins with the mixture and bake on a tray for 15 to 20 minutes until golden.
Reheat the soup and serve in bowls with two potato halves on the side.