Finely slice your onion. Finely chop your garlic.

Heat a saute pan over medium heat, then squeeze your sausages out of their skins and straight into the pan. Break up the chunks with your spoon, and fry for about 5 mins until golden. Lift your sausage meat out the pan, leaving the fat in there.

Stab your potatoes all over with a fork, then rub them with a little olive oil and some salt.

Place them on a large plate, then microwave for 6 mins.

Tip your onions into the sausage pan and fry for about 15 mins until golden and totally soft. Add your garlic, cumin, paprika and chilli flakes, then cook for another 2 mins.

Flip over your potatoes, then return to the microwave for another 6 mins.

Tip your sausages back into the pan, along with your passata. Simmer for 15 mins.

Heat your grill to high.

Grate your cheddar. Finely slice your spring onions. Put a handful of the greens to one side. Finely chop your jalapenos.

Halve your potatoes, then carefully scoop out the middles, leaving the skins in tact.

Place the middles in a bowl with 2 tbsp of olive oil and mash with a fork. Add 100g of your cheddar, spring onions, and jalapenos, then give it all a good mix. Season to taste with salt and pepper.

Load your mixture back into your potato skins, then top with your remaining cheddar. Put these under the grill for about 5 mins until the cheese is melted.

Add two potato skins to a plate, then spoon over your sausage mix. Top with your extra spring onion greens and a dollop of sour cream, then serve.