Method

1. Preheat the oven to 200C / 400F/ Gas Mark 6.
2. Wash the potato, prick with a fork.
3. Cook in the microwave on high for 5 minutes. Carefully rub the hot potato with 1 teaspoon olive or vegetable oil and tiny pinch of salt and pepper. Place on a baking tray and finish off cooking in the oven for 30 minutes (If no microwave available, cook potato in the oven for about 1 hour until crispy on outside and soft in the middle).
4. Grate the cheese, and put a small amount to one side for later. Add the soured cream to the bowl.
5. Finely chop spring onions and the tomatoes, finely slice the chives and add all the vegetable to the bowl with cheese and cream. Remove the potato from the oven and carefully halve the potato lengthways and scoop out the centre into the bowl. This should just leave the crispy skin intact. Mix the soft mixture together.
6. Spoon the filling back into the potato skins and sprinkle the remaining cheese on top. Return to the oven on the baking tray for 10 minutes, or until golden and bubbling.