Bake the potatoes
Preheat oven to 200°C (fan 180°C) / Gas 6.
Scrub and dry the potatoes, prick them with a fork, rub with olive oil and sea salt.
Bake directly on the oven rack for about 1 hr, until crisp on the outside and fluffy inside.

Make the salsa rosa
In a small bowl, mix together the mayo, ketchup, smoked paprika, garlic powder, cayenne, and (if using) brandy/sherry.
Taste, season with salt + pepper, and set aside in the fridge.

Fry the crispy onions
Toss onion rings in a little flour until lightly coated.
Heat oil in a frying pan and fry onions in batches until golden and crisp.
Drain on kitchen paper and season with salt.

Fill the jackets
When potatoes are ready, cut them open and fluff up the insides with a fork.
Stir in butter and soured cream, then pile in the grated cheddar so it melts into the fluffy potato.

Assemble & serve
Top with a drizzle (or generous dollop) of salsa rosa.
Scatter over crispy onions.
Sprinkle with chopped chives or parsley for a little green action.