Preheat oven to 200°C (fan-forced). Clean potatoes, removing any dirt, dry and then brush with 2 tablespoons of olive oil to give a light coating. Season with salt and place on a baking tray lined with foil. With a fork, prick holes in potatoes and then place in the oven and bake for 1 hour.

Cut bacon into 1cm strips and cut chili into fine rounds. 5 minutes before the potatoes are ready, add remaining 2 tablespoons of olive oil, bacon and chili to a pan and cook over a medium heat until bacon is lightly browned.

When potatoes are ready, remove from the oven and a cross onto the top of them. Spread mozzarella, bacon, rosemary and chili evenly among potatoes and place back in oven for 5 minutes or until cheese has completely melted.

Place a dollop of Pauls Sour Cream on top to serve and enjoy!