Preheat the oven to 180 °C.

Rub the potatoes with the olive oil and Maldon salt. Sprinkle some salt on a baking tray and place the potatoes on top (this absorbs excess moisture and makes them crispy!). Bake for 1 hour. Remove from the oven and allow to cool slightly.

Increase the oven temperature to 200 °C.

Cut the potatoes in half and scoop out the flesh, keeping the skins intact. Mix the cooked potato with the cream cheese, Gruyère and chives until well combined. Season to taste.

Generously spoon the mixture back into the potato skins and top with the cheese. Bake for 15 minutes until golden and bubbling.

Serve with a crisp garden salad.