Boil potatoes in salted water for about 15 min. or until just fork tender. Let cool. Meanwhile mix cheese and mayonnaise together. Set aside or if making ahead refrigerate.

Sit each potato on the counter to find the flat side. With a sharp knife cut the top off of each potatoes. Cut all the way around so not to tear the skin. With a grapefruit spoon cut out a small circle of the potato. Fill with a small amount of the cheese and place on a serving platter. Top each potato with a small amount (1/2 tsp.) of the chutney.

Tip: The potatoes can be served at room temperature or slightly warmed and then topped with the chutney.