Baked potatoes with ham and sour cream topping

Ingredients for 2 servings:

• 5 m.-sized potatoes, waxy
• 1 pack of diced ham (Katenschinken)
• 1 cup sour cream
• 100 g cheese, grated
• 1 small onion(s)
• 1 garlic clove(s)
• Parsley
• salt and pepper
• Paprika powder, sweet
• e.g. olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

a not too elaborate after-work dish

Wash the potatoes thoroughly, halve them lengthwise, and place them cut-side down in a lightly oiled baking dish. Brush the back (skin side) of the potatoes with a little olive oil and season with salt. Bake in a hot oven at 200°C for about 30 minutes. During this time, prepare the topping. Finely chop the onion. Brown the ham in a non-stick, ungreased pan, add the onion, and sweat until translucent. Shortly before the end, add the crushed garlic clove and sauté briefly. Stir in the sour cream and 2/3 of the cheese, then add the parsley. Season to taste with salt, pepper, and a little paprika. Remove the potatoes from the oven, turn them over, and cover with the topping. Sprinkle with the remaining cheese. Bake the whole thing again at the same temperature for about 20 minutes – depending on the size of the potatoes. Serve with a salad of your choice.