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1
Preheat oven to 200C (400F).
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2
Scrub potatoes well, but do not peel.
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3
Dry thoroughly with a cloth or paper towels.
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4
Pierce potatoes several times with a sharp knife.
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5
Place potatoes in a roasting tin.
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6
Drizzle a little olive oil over each potato and roll until well coated.
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7
Sprinkle each potato well with salt and roll until evenly coated.
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8
Place the roasting tin on an upper shelf of the oven.
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9
Roast potatoes at 200C (400F) for approximately 1 hour or until cooked.
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10
While the potatoes are cooking, combine butter, garlic and herbs in a microwave safe bowl and cook on HIGH just until butter is melted.
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11
(Alternatively, melt butter mixture in a saucepan over medium heat.)
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12
Remove the butter mixture from the microwave (or stove) and stir in cheese and pepper.
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13
Set aside until needed (but not in the fridge!
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14
).
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15
When the potatoes are cooked, remove them from the oven but leave the oven turned on.
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16
Now, cut each potato in half, lengthwise.
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17
Using a teaspoon, scoop out most of the potato flesh being careful not to tear the skins.
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18
Place the potato flesh into a bowl and add the reserved butter/cheese mixture.
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19
Mash potato with the back of a fork until the mixture is smooth and well combined.
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20
Pile potato flesh back into the skins and return potato halves to the roasting tin.
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21
Return the tin to the top shelf of the oven for 10-15 minutes or until the tops of the potatoes are a light golden brown.
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22
Remove potatoes from oven and place into serving bowls (2 halves per person).
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23
Top each potato half with a heaped teaspoonful of sour cream.
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24
Serve hot.
