Place the potatoes in a baking dish and sprinkle them with a dash of olive oil. Add salt to taste and bake for 70 minutes at 200 ºC (390 ºF) or until tender.

Once out of the oven, let them cool a little so they can be handled. Cut off the top of the potato skin and remove it so that most of the inside can be taken out. Reserve the potato skins so they can be stuffed later on.

Then mix the inside of the potato with sour cream and some fresh chopped parsley. Add some more salt and stir.

Stuff the potatoes with the mixture and bake again for 10 minutes under the oven grill.

Once out of the oven, place a teaspoon of Salmón Shikrán® spheres on each potato and a pinch of chopped fresh chives and serve immediately.

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