Heat the oven to 190 °C/170 °C fan/gas 5. Trim the ends off each potato, then starting at one end, cut across their width at 1-2 cm intervals – but don’t cut completely through to the bottom of the potato, so the slices hold together. Roast for 50 mins on a baking tray, until tender.

Fry the pancetta in a dry pan over a high heat until golden and crisp. Stir in the garlic for 30 seconds, then scoop out of the pan with a slotted spoon onto kitchen paper to drain.

When the potatoes are ready, mix most of the spring onions into the cream cheese. Put the potatoes on serving plates, and top each with a big dollop of the Philadelphia mixture. Sprinkle the pancetta and remaining spring onions on top and serve straightaway.