Potatoes with sour cream are the perfect combination. Especially if sour cream is presented in three versions!
Preheat oven to 200°C. Wash the potatoes with a brush, wrap each potato individually in foil and roast in the oven until soft, about 40 minutes.
Line the bowl with a large kitchen towel (ideally a waffle towel) or 5-6 layers of cheesecloth. Put sour cream on the fabric. Pick up the ends of the towel/gauze and tie them together to form a "pouch". Hang it over a bowl to drain the liquid for 1 hour. The longer it hangs, the thicker the sour cream will become.
Slice the chives as thin as possible. Remove the stems from mint and tarragon, finely chop the leaves separately.
Crush, peel and finely chop the garlic. Divide the garlic and weighed sour cream into three parts. Mix one part of sour cream with a part of garlic and chives, the second - with a part of garlic and tarragon, the third - with a part of garlic and mint. Season all the sour cream with salt and pepper, mix.
Cut the hot potatoes straight through the foil in a criss-cross pattern a little less than half way. Squeeze the potato below the slit with four fingers so that the slit opens and the flesh turns out a little. Put different types of sour cream on potatoes and serve immediately.