Preheat oven to 180°C/160°C fan-forced

Prick potatoes 6 times with a fork, wrap in foil and place onto an oven rack

Bake for 1 hour or until tender when tested with a skewer

Heat meatballs in tomato sauce in a microwave or saucepan

Cut a small cross into the top of each potato

Place potatoes on a board, scoop out a little of the potato flesh from the top

Spoon hot meatballs onto potatoes

Dollop with sour cream, season, sprinkle with chives and serve

Combine mince, parsley, breadcrumbs and egg in a large bowl. Season with salt and pepper. Mix until ingredients are well combined. Using a tablespoon of mixture per meatball, form into small meatballs. Place in a single layer on a tray lined with baking paper, cover and chill for 20 minutes

Heat 1 tbs oil in a large heavy based frying pan. Cook meatballs, in batches, until evenly browned. Remove and set aside

Heat remaining 1 tbs oil in the pan over medium heat. Add onion and cook, stirring often, for 4-5 minutes until softened. Stir in tomato paste and cook, stirring, for 1 minute. Add tomatoes, sugar and 1/2 cup water and stir to combine. Cover and bring to the boil. Add meatballs and their cooking juices. Reduce heat, cover and simmer for 20-25 minutes or until at desired consistency