Preparation

Step 1 out of 5

Place potatoes on a baking sheet and bake at 400°F for 30 minutes or until tender. Set aside until they’re cool enough to handle.

Step 2 out of 5

Slice potatoes lengthwise (you want a nice flat base for them to sit on) and scoop out the flesh with a teaspoon, being careful to leave enough of the sides intact so that they are sturdy enough to fill.

Step 3 out of 5

Mash potato flesh with a fork. Add milk, salt, parsley, thyme and dill and mash until smooth.

Step 4 out of 5

Stir in shredded cheese. Spoon into potato shells and press down gently to fill.

Step 5 out of 5

Bake at 400°F for 10 minutes, until heated through and cheese has started to brown. Serve with additional fresh herbs if desired.