Cook the potatoes in a large pan of simmering, salted water for 15-20 minutes until tender. Drain well and cut in half lengthways. Pile into a large serving bowl and scatter with a little salt and a few twists of black pepper. The cheese must be added while the potatoes are piping hot.
Scoop the stinking bishop out of its rind and drop in spoonfuls onto the hot potatoes. Scatter with the spring onions. Eat immediately.