Preheat the oven to 374°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).
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.