Baked Potatoes with Ham and Leek Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large potatoes, floury
- Aluminum foil
- 180 g leeks
- 180 g diced ham, raw
- 300 g crème fraîche
- 1 pinch (s) cinnamon
- some salt and pepper
- Peperoncino, roughly cut
- some parsley, smooth
Print Recipe
Pin Recipe Instructions
- Wash and dry potatoes and wrap in aluminum foil. Bake in the oven preheated to 200 ° C for about 1 hour.
- Cut the leek into fine rings and fry in a pan with the diced ham for approx. 3 minutes. Take out of the pan and let cool down. Put something aside for decoration. Mix the rest with the crème fraîche, chilli pepper, salt, pepper and cinnamon.
- Take the finished potatoes out of the oven, open the top of the aluminum foil and cut the potatoes lengthways and pull them apart a little. Pour the mixture into the potatoes and sprinkle with the decoration that you have set aside. Cut the parsley into fine strips and pour over them.
- Ideal side dish for grilling or for a light dinner.
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