Loaded baked potato soup

Peel and dice two pounds of russet potatoes, saving the skins.

Melt two tablespoons of butter in a large pot over medium heat; add the chopped bottom ends of a bunch of scallions, saving the green tops.

When they soften, add the potatoes and a quart of whole milk; bring to a boil and simmer around 15 minutes until the potatoes are tender.

Fry the potato skins in olive oil until crispy and golden brown; drain on a paper towel.

Blend the soup with an immersion blender, leaving some whole chunks of potato.

Stir in half a cup of sour cream, cheese and a generous pinch of kosher salt.

Do not fill the bowl to the rim; add a few potato chunks on top so it reads as potato soup.

Put orange cheese in first so it melts into the hot soup; tear wavy baked bacon on top.

Smooth sour cream into ridges, scoop one up and set it on top with a few swoops.

Stand the fried potato skins on top, scatter the scallion greens lightly, finish with flaky salt and cracked pepper.