Dolcelatte, Spring Onion and Chives Baked Potatoes

• 4 large, floury potatoes
• 150 g (5 oz) dolcelatte cheese

Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh into a bowl and mash while hot. Add the dolcelatte, cream and butter and blend well. Mix in the egg yolks, chives, spring onions and some seasoning, then fill the potato shells with the mixture. Return to the oven until golden.