2 hours 10 minutes
3 large potatoes
150 ml / 5 fl oz soured cream
30 ml / 2 tbs finely chopped chives
2.5 ml / 1/2 tsp ground cumin
i large egg, lightly beaten
25 g / 1 oz butter
salt and freshly ground black pepper
pinch of paprika
2 slices of bacon
1- Heat the oven to 220 C / 425 F / gas 7.
2- Scrub the potatoes with a stiff brush until absolutely clean, Pat dry and prick all over with a fork. Bake in the oven for 1-1 1/4 hours, or until cooked through.
3- In a bowl blend the soured cream, finely chopped chives, ground cumin and beaten egg.
4- Remove the potatoes from the oven and reduce the temperature to 190 C/ 375 F/ gas 5.
5- Cut the potatoes in half and scoop out the centers with a sharp spoon, taking care not to break the skins and leaving a shell about 5 mm / 1/4 in thick. Sieve or mash the potato in a large bowl. Beat in the butter and the soured cream mixture.Season with salt and freshly ground black pepper to taste.
6- Arrange 4 of the best potato shells on a metal tray. Spoon the potato mixture into these shells, mounding them slightly, and sprinkle with paprika.
7- Cut the bacon slices in half and roll each one up. Place 1 roll on each potato-filled shell and bake in the oven for 20-25 minutes, or until golden brown.