Wash the potatoes, pat dry and pierce all over with a fork. Place on a microwavable plate and microwave for 15-20 mins, turning over once halfway through. If the potatoes aren’t fork tender by then, continue microwaving in 1 minute increments. Leave to rest for 10 mins.

Heat your oven to 220°C.

Drain and finely chop the kimchi, grate the cheese and thinly slice the spring onions.

Split the potatoes in half and scoop out the flesh into a large mixing bowl.

Lightly oil a baking tray and arrange the potato skins on a single layer. Drizzle with oil and roast for 10 mins, or until crisp.

Meanwhile, add the kimchi, cheese, spring onions and Hellmann’s mayonnaise into the mixing bowl with your potato flesh. Season with salt and pepper, to taste, and mix well to combine.

Stuff the potato skins with the cheesy, kimchi mixture.

Return to the oven and bake for 15 to 20 mins, or until browned.

Meanwhile, finely chop the parsley. Top the golden potato skins with the chopped parsley then serve and enjoy!