Bake the potatoes in a hot oven (200°C, fan 180°C, gas 6) until tender, about 1½ hours.
Remove from the oven and leave to cool for about 10 minutes, then transfer them to a board and cut in half lengthways.
Scoop out most of the flesh into a bowl, trying not to tear the skins. Put the potato skin shells on a baking tray. Mash the potato flesh with the soured cream and plenty of salt and pepper. Preheat the grill.
Halve and stone the avocado, scoop out the flesh then cut into small dice. Fold in some of the avocado into the mashed potato with the some of the spring onions, chilli and coriander. Spoon back into the shells.
Scatter over some grated cheese, crisp pancetta bits and put under the grill until golden, about 5 minutes.
Once out of the grill, top with more spring onion, chilli & avocado.
Preparation: 10 mins
Cooking: 90 mins
2 large Albert Bartlett Rooster Potatoes
100ml soured cream
Half a firm but ripe avocado
2 spring onions, finely sliced
1 red chilli, deseeded and finely chopped
1 tbsp chopped coriander leaves