Preheat the oven to 200°C (Gas mark 6/390°F).

Scrub the potatoes, then drain and pat with a clean tea towel or kitchen roll until completely dry.

Throw the potatoes into a roasting tin with the oil, give a good shake to coat then sprinkle over smoked paprika, cumin and crushed sea salt to taste.

Shake again so that the potatoes are evenly coated in the spices then pop in the oven to bake for 30 minutes.

After 30 minutes, give the potatoes another good shake and bake for another 15 minutes or until golden and cooked through.

Once cooked, remove from the oven and leave for 5 minutes to cool a little. Once cool enough to handle, cut a cross into the top of each potato and squeeze them slightly to open up the crosses.

Grate the cheese (I used hard goats cheese for mine so that my dairy free husband could eat some of them).

Place the potatoes on a platter or serving dish, then top each one with a dollop of sour cream or good pinch of grated cheese. Sprinkle over chopped chives and serve.