Make sure the potatoes are clean then halve them longways. The best thing to do is find their natural balancing point and halve them accordingly
Boil in lightly salted water for around 15 minutes until tender
Drain and let cool enough so you can handle them without burning your hands
Using a teaspoon, scoop out the insides leaving a good border so the skins won't fall to pieces. Put what you've scooped out into a bowl
Mash together with the mayo, mustard, seasonings, spring onions and add enough milk to thin it down enough to come to a pipeable consistency
Spoon into a piping bag with a wide star nozzle
Pipe back into the potato shells and place on a baking tray
Just before serving, preheat the oven to gas 6 / 200C / 400F and place on the middle shelf for 10 minutes to brown a little and warm through
Ready to serve!
