Pre-heat your oven to 180 degrees /gas 4. Bake the potatoes without foil for 50-60 minutes. Remove them from the oven when a cocktail stick passes through the potato with no resistance.

Let them rest for 10 minutes. Now slice the cap off the potatoes, lengthwise (imagine you are capping a boiled egg). Using a spoon, scoop the potato from inside the cap and place this in a large bowl. Set aside. Now scoop the inside from the remaining potato, being careful to leave a one to two centimetre depth of potato on the inside perimeter. You are basically creating a bowl from the baked potato and you want to leave just enough on the skin so the potato can stand alone on a plate without falling in on itself. Add the scooped out potato to the bowl with the potato from the cap.

Turn the oven up to 200 degrees/gas 6.

In a separate bowl mix together the sour cream, dill, lemon juice, horseradish and scallions. Add the potato flesh, season with salt and pepper, and fold everything together. Once combined, spoon the mixture evenly into all six hollowed out potatoes. Place the filled potatoes onto a roasting tray and place them back into the oven until the tips begin to go crisp and lightly char (approximately 10 minutes).

Serve these their own with a simple salad, or with a sirloin steak, pork chop or lamb rack.