They may not travel well but they reheat great.
You will need:
2 cups four cheese blended (shredded)
Fry batter of your choice. (I used a beer batter)
Wash and peel the potatoes.
Cut a one inch top off the top like the photo above.
Hollow out the potato leaving a 1/2 inch wall around the outside of the potato.
Stuff with shredded or chunk cheese.
Use toothpicks to hold the top on the potato in place.
Fry in hot oil until they start to turn golden brown.
Remove from heat and coat in batter.
Leaving toothpicks in.
Fry again until coating turns brown and crispy.
Let cook for 5 minutes for the cheese to thicken.
Remove toothpicks. Serve.