Loaded baked potato salad

Peel some of the thick papery skin off the Russets, keeping the rest for the roasty flavour, and give them a medium dice.

Scoot into a medium bowl with a generous squeezer of olive oil and two strong pinches of salt and shake to combine, then lay out on a sheet tray.

Roast at 450F for 25 to 35 minutes, flipping once partway for more surface on the hot pan, until crisp at the edges and creamy throughout.

Set the potatoes aside to cool; mayo cannot dress them hot. Grate the cheddar on the feather side of a box grater.

Slowly render and fry off the bacon until crispy and reddish golden brown.

Scoop about a quarter of the cooled potatoes out, chop them thoroughly for an intermediate texture to bind the salad, and add them back to the bowl with the rest.

Top with all the bacon and its fat, unless it is a filthy amount.

Add 200 g mayo, 150 g sour cream, 75 g feather shredded medium sharp cheddar, 100 g thinly sliced scallions and 3 g cracked black pepper, and stir to mix.