Prick the potatoes with a fork, rub with oil and season with sea salt
Place on a baking tray and bake for 50 mins – 1 hour
While potatoes are cooking, mix soured cream and Fragata Capers together in a bowl with lots of freshly ground pepper
Allow potatoes to cool for 10-15 mins, then cut a cross in each at the top, and pinch the base to open a little
Add a spoonful of the soured cream mix. Serve warm.