Baked potatoes with ham and leek topping

Ingredients for 4 servings:

• 8 large floury potatoes
• aluminum foil
• 180 g leek
• 180 g diced ham, raw
• 300 g crème fraîche
• 1 pinch of cinnamon
• some salt and pepper
• Peperoncino, coarsely chopped
• some parsley, flat-leaf

Instructions

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

Wash and dry the potatoes, and wrap them in aluminum foil. Bake in an oven preheated to 200°C for about 1 hour. Finely slice the leek and fry with the diced ham in a pan for about 3 minutes. Remove from the pan and let cool. Set some aside for decoration. Mix the rest with the crème fraîche, chili pepper, salt, pepper, and cinnamon. Remove the cooked potatoes from the oven, open the tops of the aluminum foil, and cut the potatoes open lengthwise, pulling them apart slightly. Spoon the mixture into the potatoes and sprinkle with the reserved decorations. Finely slice the parsley and scatter over the top. An ideal side dish for a barbecue or a light dinner.