Soufflé; potatoes

Preheat the oven to 200 °C.
Prick the potatoes, rub with oil and salt and bake for about an hour until tender. Cool slightly and cut a large section from the top of each potato to form a lid. Carefully scoop out the flesh and mash it.
Heat a little olive oil and fry the garlic and onion until tender and fragrant. Add the spring onions and fry for another minute. Season generously and mix with the mashed potato and egg yolks.
Beat the egg whites until soft peaks are formed and fold into the potato mixture. Spoon the mixture back into the shells.
Bake until the filling is puffed out and lightly browned.
Remove from the oven, sprinkle with extra chopped chives and serve hot.