Cut the potatoes with skin lengthwise into 2 equal halves, scoop the potato from inside and keep potato shells aside.In a bowl, mix the scooped potato with cucumber pickle, jalapenos, peppers, thyme and parsley until well combined.
Pour some oil in a pan; sauté garlic and shallots until translucent.Add garlic and shallots to the potato mixture. Adjust the seasoning and mix well. Place the potato shells on a baking tray.
Divide the prepared mixture equally among the shells then sprinkle with nacho cheese on top. Bake in the oven for 12 minutes at 150ºC.
Serve hot with ketchup.