Wash and pressure pan potatoes till 3-4 whistles until they are almost done.

Allow it to cool and then cut each potato into half.

Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat).

Place the scooped potato into a mixing bowl.

Using the fork, mash the potato until there are no lumps.

Add the cheese, sweetcorn, and jalapenos and mix well. Gently pick the leaves from the herbs.

You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.

Using the spoon, carefully scoop the mixture back into the potato boats.

Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese if you want and place on a baking tray.

Bake it for 10-15 mins until golden brown n crispy.

Serve it hot and drizzle some olive oil if you wish to.