- Preheat the oven to 180°C/360°F.
- Trim the bottoms of the potatoes, rub them in oil and salt and place them in a 6 hole muffin tray. Bake for 1 hr until crisp on the outside and cooked through.
- Meanwhile, make the sin dip - mix together sour cream, cream, cheese, cheddar, hot sauce.
- Cut hole in the tops of the potatoes and scoop out some of the middle. Fill with the sin dip and pop back in the oven for a further 15 minutes until the cheese is bubbling.