Loaded cauliflower cheese potatoes with crispy bacon

Microwave the potatoes according to pack instructions. Meanwhile, preheat the oven to 200ºC, gas mark 6.

Tip 100g lardons into a heavy-based pan over a medium heat. Cook, stirring often, for 8-10 minutes, or until nicely crisp.

Split the cooked potatoes in half and scoop the middles into a bowl. Mash, then combine with the cauliflower cheese (break any large florets up as you go) and add most of the lardons. Spoon the filling back into the skins, place on a baking tray, then bake for 20-25 minutes until golden, bubbling and piping hot throughout.

Scatter over the remaining lardons, then serve with the salad, dressed with a little oil and vinegar.