Try topping with your favourite cheese - cheddar or Gruyere work well.
Heat oven to 190C/170C fan/gas 5.
Prick each potato a few times with a fork.
Place in the oven and cook for 1 hr.
Remove from the oven and, using a tea
towel to protect your hands, cut them in
half lengthwise. Use a spoon and scoop
out the flesh, leaving behind enough skin
and flesh to form a shell.
Heat the grill. Place the potato halves,
cut side up, onto a baking tray. Brush with
a little melted butter then grill for 3-5 mins
until starting to crisp. Meanwhile mash
the potato flesh with 100g of goat’s
cheese, any leftover butter and cream,
then season well. Spoon a little mash
back into each potato shell, then top with
a slice of goat’s cheese. Place under the
grill and cook for 5 mins until golden.