John Myers
Ingredients for 4 servings:
- 4 large potatoes
- 4 slices of Parma ham
- 50 g walnuts
- 2 tbsp pistachios
- 1 tbsp butter
- 2 tbsp crème fraîche
- Salt
- Cayenne pepper
- Paprika powder, sweet
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Wash the potatoes thoroughly and boil in salted water. Meanwhile, dice the Parma ham and roughly chop the walnuts and pistachios. Lightly fry the ham in butter in a pan, add the walnuts and pistachios, and fry until crispy. Halve the potatoes lengthwise and scoop out the insides, leaving a wall of about 0.5 cm. Mash the scooped-out potato cores and add them to the nut mixture in the pan. Stir the crème fraîche into the mixture. Season the mixture generously with salt, cayenne pepper, and paprika, and distribute the hollowed-out potato halves over the mixture. Bake the stuffed potatoes in a preheated oven at 200 g for about 10 minutes.
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