Scrub the potatoes well and stab several times with the tip of a knife. Microwave about 8 minutes or until tender (or back at 400ºF for 30 minutes).
Slice in lengthwise halves and let cool until you can handle them.
Set the oven to 375ºF.
Make the honeyed almonds: Combine almonds and honey in a dry skillet over medium high heat. Stir constantly for 3-4 minutes until nuts are coated in hot honey and toasted. Spread onto a sheet of waxed or parchment paper and sprinkle with salt. Allow to cool.
Scoop the guts out of the potato halves, leaving a 1/4″ shell and put the potato meat in a bowl.
Mash it up with the sour cream, butter, sugar (to taste) and salt and pepper.
Scoop the filling back into the shells and top with some of the almonds.
Bake 20 minutes or until heated through
These can be made ahead through the filling step. Cover and refrigerate. When ready to bake, top with almonds and bake at 375ºF for 30 minutes.