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Select smooth even-sized potatoes without blemishes. Wash them well and dry.
Lay the potatoes flat and cut a shallow incision around the top quarter of each potato.
Place a layer of salt in a suitable tray then lay the potatoes on top without touching each other.
Bake in a hot oven at 220°C for approximately ¾-1 hour, until soft. Test by squeezing them.
Open the potatoes around the cut line and empty the pulp from the potatoes with a spoon into a basin. Discard the top skins.
Mix the potatoes with a fork or wooden spatula, then mix in the butter, cream and chives and season with salt and milled pepper.
Fill the empty potato cases with the mixture moulding slightly dome-shaped with the back of a fork.
Sprinkle with the cheese and butter and gratinate in a hot oven.
Serve on dish papers on flat dishes.