Wash the potatoes and boil them in their peels in salted water for 25 minutes. Drain and set aside to cool.

Place a paper towel next to the stove top. Add the speck to a skillet over medium

heat. Fry the pieces, stirring occasionally until it becomes crispy. Remove from the pan with a slotted spoon and transfer them to drain on the paper towels.

Add the sweet onion pieces to the speck grease in the skillet. Cook, stirring occasionally until the onions brown.

Add the sauerkraut to the pan and stir to combine. Add the cooked bacon pieces back into the pan.  Season the mixture with salt and freshly ground pepper to taste.

Cook for about 5 minutes, stirring occasionally. Remove the pan from the heat.

Line a baking sheet with parchment paper and preheat the oven to 375 degrees.

Use a teaspoon to dig out a hole in the middle of each potato and place them on the baking sheet.

Brush the outsides of the potatoes with olive oil.

Use a spoon to scoop up the sauerkraut, onion, chive mixture and fill the holes in the potatoes with the sauerkraut mixture.

Sprinkle the grated gouda cheese over the tops of the filled potatoes.

Place the baking sheet in the oven for 15 minutes.

Remove from oven, let cool for 5 minutes, then transfer to a serving platter.

Stir the chopped chives into the sour cream.  Add salt and freshly ground pepper to taste.

Serve the potatoes with the garlic sour cream on the side or place a dollop on the top of each stuffed potato. Garnish with additional freshly chopped chives.