Wash, prick and bake potatoes in a preheated oven 220?C/425F/Gas Mark 7 for 1 - 1 1/2 hours, until cooked. Meanwhile, to make the dips, place half the soured cream in a small bowl and blend in 2 tablespoons of the mayonnaise. Add the garlic and chives and set to one side. Place the remaining soured cream and mayonnaise in another small bowl and mix in the red pepper, chilli seasoning and tomato puree. When the potato skins are cooked, cut in half, scoop out the middle, set to one side and use in another dish. Cut the potato skins into quarters and deep fry in oil heated to 180?C/350F for 2-3 minutes, until crisp and golden. Serve with the dips and salad as a garnish. NOTES : These are ideal served as a first course or as an accompaniment. They would also be great for a party. Another dip could be houmous.