Instructions: 1. Preheat the oven to 200C, 400F, Gas Mark 6.

2. Wash the potatoes and prick the potatoes all over with a fork and cook in the preheated oven on the middle oven shelf for about 1 hour or until cooked.

3. Meanwhile, combine the soured cream with the cooked bacon, chives and Tabasco, if using. Cover and chill until ready to serve.

4. Cut each potato into quarters, and scoop out the flesh, leaving about 1/2 cm (1/4 inch) on the skin. Deep fry the potato skins in preheated hot oil (180 C, 350 F,) for 4-5 minutes until golden and crisp. Drain on kitchen paper before serving with the soured cream dip. Alternative ingredients -

Half fat creme fraiche or natural yoghurt make a lower fat alternative to soured cream. -For an extra tangy flavour, add a little freshly crushed garlic or garlic puree to the soured cream.

1/2 level teaspoon paprika added to the dip will give a deep colour and mild peppery flavour.

NOTES :
This recipe makes an ideal first course and is great to serve at parties. Simply increase the quantities depending on the number of people.

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