Cheesy Baked Potato Boats | Stuffed Potatoes to Eat with a Spoon

Wash and scrub the potatoes with their skins on, then dry them thoroughly. Pierce each one in three or four places with a fork, rub with olive oil, and sprinkle with half the salt. Arrange them on a parchment-lined baking sheet and bake in an oven preheated to 200°C / 390°F for 40 minutes. They are done when a skewer slides into the thickest potato without resistance.

Let the potatoes cool for 5 minutes, then cut each one in half lengthwise. Use a teaspoon to scoop out the centers, leaving at least 5 mm of flesh all around. Collect the scooped potato in a bowl and place the skins cut side up on the baking sheet.

Mash the hot potato in the bowl with a fork. Add the butter and stir until it melts. Mix in the curd cheese, two-thirds of the grated cheese, milk, the remaining salt, and parsley. The filling should hold its shape on a spoon without running; if it runs, there is too much milk, so add 1 more spoonful of curd cheese.

Heap the filling into the potato skins with a spoon and gently smooth the tops with the back of the spoon. Divide the remaining cheese evenly over them. Do not press the filling down; compacted filling will not puff during the second bake and will turn dry.

Place the baking sheet on the upper rack of a 200°C / 390°F oven and bake for 12–14 minutes. Remove the potatoes when the cheese has fully melted and browned in spots, and the filling at the edges has pulled slightly away from the skins and shrunk. Let them cool for 4 minutes before serving; the filling is hot enough to burn your mouth straight from the oven.