When the potatoes are squashy to touch, take them out and *carefully* cut into them; try to cut them through their fat side, so it’s easier to fill them/cover with a lot of cheese.
PLEASE BE CAREFUL! THERE WILL BE A LOT OF STEAM READY TO GUSH OUT AND STEAM BURNS ARE PAINFUL
Scoop all the soft potato into a mixing bowl and break up with a potato masher/fork. Add the crumbled meat, season, and give a good stir
Whisk the eggs, and pour into the potato mixture. Stir again.
Place the potato skins in the dish. Using a regular eating spoon, put the potato mixture into the potato skins. Grate cheese all over the top.
Return to the oven for between 20 & 40m (depending on the size of your potatoes). They are done when they feel firm.