1.1 kgbaby potatoes, such as nicola30 gm (¼ cup) finely grated Gruyère, plus extra for topping30 gm (¼ cup) finely grated cheddar2 tbspfinely grated parmesan2 tbspfinely chopped chives1 tbspfinely chopped flat-leaf parsley leaves50 gmbutter, melted
Place potatoes in a steamer placed over a saucepan of boiling water and steam for
50 minutes or until potatoes are tender. Cut tops off potatoes and discard. Scoop out flesh leaving 5mm. Place flesh in a bowl and mash until smooth, stir through remaining ingredients, except butter, and season to taste with sea salt and freshly ground black pepper.
Preheat oven to 200C. Spoon mixture into potato skins, place on a baking tray, scatter with Gruyère, drizzle with melted butter, roast for 20 minutes or until golden and serve.