Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Prick the potatoes lightly with a fork.
Place the potatoes on the centre shelf in the oven and bake them for 1 1/2 hours.
Remove the potatoes from the oven and cut off an inch from the top of each one.
Scoop out the inside of each potato, taking care not to break the skin.
In a mixing bowl, mash the potato flesh and butter together using a fork.
Add the chives, salt, pepper and nutmeg.
Stir in the cream and beat until the ingredients are thoroughly combined.
Gradually beat in the eggs.
Stuff equal amounts of the egg and cream filling into each potato.
Place the potatoes in a baking dish and return them to the oven.
Bake for 10 to 12 minutes, or until the top of the filling is lightly browned.