Preheat the oven to 200C/ 400F/ GM6
Begin by preparing the potatoes: place a potato onto a dessert spoon and, using a sharp knife, make vertical slits down into the potato. When your knife touches the edge of the spoon you've cut far enough. Aim to make the slits of uniform width apart with around 2-3mm between each one
Put the potatoes into the roasting dish and toss in the olive oil. Season with a little salt and pepper and roast for 25 minutes
Remove from the oven and dot the butter over the potatoes. It will slip and slide as it melts, so use a silicone brush to wipe it over the potatoes, encouraging the melted butter down into the slits
Roast for a further 30 minutes, basting again with the butter half way through the cooking time
Meanwhile chop the bacon into small pieces
After the cooking time check the potatoes are almost cooked by poking the flesh with a knife. They should feel almost tender. If they still feel firm and woody return to the oven for 5-10 more miutes and test again
When cooked through poke the bacon down into the slits - use a knife to help push the pieces down. Aim for a few pieces of bacon every second or third slit, then share any remaining bacon out between the potatoes. Baste with the butter in the base of the pan
Return the pan to the oven for 10 more minutes to cook the bacon
When cooked set aside for 5 minutes to cool. Meanwhile mince the spring onions
Top each potato with about 1 ½ teaspoon of Primula Cheese 'n' Paprika, some spring onion and a dusting of paprika