How to make
Preheat the oven to 370°F (190°C). Wash the potatoes without peeling and then dry them. Pierce them with a fork. Bake them until tender and until the peels crack (about 1 hour).
Fry the bacon in a skillet until crispy. Drain the excess oil on paper towels and crumble it. In half of the bacon fat, saute the brussels sprouts and chopped raisins for 2-3 minutes.
Cut the potatoes lengthwise. Carve out their insides.
Fill each of the resulting boats with 2-3 tablespoons of raisins and brussels sprouts, top with the bacon and cover with 1-2 tbsp sour cream. Sprinkle with salt and pepper to taste.
