Preheat your oven to 220 degrees Celsius.
Meanwhile, scrub your potatoes and prick each one a few times all over with a sharp knife.
Place your potatoes directly onto an oven rack and add to the centre of the oven.
After 45 minutes, turn your potatoes over.
Meanwhile, you can add the rest of your ingredients to a large mixing bowl.
After around 90 minutes, check your potatoes. It's important that the skin is crisp so that it is sturdy enough to carry your filling.
If the skin isn't so crisp, place them back in the oven on the top shelf and increase the temperature.
When you are happy with your potatoes, remove them from the oven but leave the oven on.
Take a sharp knife and cut each potato in half, lengthways. Obviously, they will be very hot so use a cloth or oven glove to cover your hand.
Now take each half in your covered hand and use a fork to scrape all the fluffy potato into your cheese mixture.
Once you've emptied all the potato skins, give the cheese and potato a good mix.
Now you can refill the potato skins with your cheesy mixture.
Rough up the top of your potato mixture with a fork and place the potatoes back onto your oven rack.
Turn your oven to the highest setting and place the rack on the top shelf of your oven.
Bake for around 10 minutes until the filling is hot and the top is crisp and golden.
Serve immediately as buffet food, a side dish or as a main meal.