Preheat the BBQ to a medium heat. In a mixing bowl combine the sour cream, 2 tablespoons of Simon Gault Home Cuisine Mexican Seasoning, half of the sliced chives and set aside. Drizzle the kumara with olive oil and remaining Simon Gault Home Cuisine Mexican Seasoning. Cut 8 squares of baking paper slightly larger than the kumara. Place each kumara in the middle of the baking paper then wrap in tinfoil. Place the foil-wrapped kumara on to the BBQ and cook for 15 minutes. Turn the kumara over and cook for a further 15 minutes (alternatively roast in the oven). Turn the kumara back up the other way, unwrap and check the kumara is cooked — a wooden skewer should easily pass through. To serve, split open the top of the kumara, top with a spoonful of the sour cream mixture, the remaining chopped chives, and serve warm in the tinfoil.