Twice Baked Potatoes

Heat the oven to 190°C (Gas Mark 5 / 375°F), and bake the potato for between 60 and 90 minutes (depending on the size of the potato), until cooked. Remove from the oven and, once cool enough to handle, cut it in half lengthwise. Scoop the flesh from each half into a bowl and add the sour cream, spring onion and chives. (Make sure to leave enough potato on the inside of the peel so it will hold up when stuffed). Set the peels aside for a moment. Season the filling liberally. Return the filling to the potato skins, and top with a little grated cheese. Put the potatoes on a baking sheet. Bake for a further 20-25 minutes, until the cheese is melted and crispy.