Add potatoes to large baking tray & stab with a fork. Coat in oil & a good pinch of salt & pepper. Bake oven at 200C/390F for 1 hour, or until deep golden, crispy & soft right through the centre (timings will depend on size of potatoes, so just be vigilant).

With about 20mins to go, add bacon to a large pot over low-medium heat & fry until crisp. Remove & dice just before needed (leave excess fat in pot). Raise heat to medium & add celery, onion & garlic. Sweat it all down until soft & just starting to pick up colour (add a dash of oil if needed).

Once the potatoes are cooked, slice each one into 4 wedges, then scoop the potato out & place in a bowl. Place the leftover skins back on the tray & coat in a drizzle of olive oil & a good pinch of salt & pepper. Place back in the oven at the highest temp it goes for around 5mins, or until visibly crispy.

Add the potato to the pot & pour in all of the chicken stock and ½ cup milk (save the rest). Use your wooden spoon to break up the potato, then use a hand blender to blitz everything until smooth (work in short bursts & don't go overboard otherwise texture can go gluey). Stir in cream & gently simmerthen season with ½ tsp salt & ¼ tsp black pepper (or to taste). Turn off heat & stir cheddar, then use extra milk to thin out the soup if needed.

Serve individual portions with cheddar, bacon, sour cream & chives. Enjoy!