Wash potatoes under cold running water. Pat dry. Put each potato in the center of a piece of tin foil that is large enough to wrap the potato completely, but not excessively. Fold up corners to make a tent for each potato. Pour enough sesame oil to coat the potato all around, and wrap the potato.

Bake at 350° for approximately 35 minutes or until potatoes are easily pierced with a paring knife.

Whisk sour cream and roasted garlic together with a tiny pinch of salt.

When cool enough to handle, split potatoes to open them up. Season with sea salt, freshly cracked black pepper, and dried lemon peel seasoning.

Garnish with bacon, sesame seeds, and roasted garlic sour cream.

Variations; Kosher salt, lemon zest or juice, lime, ponzu, soy, ginger, brown sugar, mirin, honey, cilantro, scallions, chives, cayenne, caramelized shallots, butter, orange, parsley, sriracha, peanut oil, fried leeks,