Baked Potato with Ricotta Filling and Crispy Ham

Ingredients

• 2 x potatoes
• 1 tbsp olive oil
• 1 clove garlic
• ½ x red onion
• 50 g ricotta
• ½ dl crème fraîche
• 1 tsp salt
• 30 g prosciutto
• 50 g mozzarella
• 1 tbsp herbes de provence

Method

1. Halve the potatoes and poke lots of holes in each half with a fork. Place the potatoes on a baking tray lined with baking paper with the surface facing down. Drizzle with olive oil and bake in the middle of the oven at 200 degrees celsius for about 30-40 minutes.
2. Mince the garlic and red onion, and add to a bowl together with the ricotta, creme fraiche, salt and provence herbs.
3. Once the potatoes are cooked through, dig out the insides and add to the ricotta mixture. Mix well before filling the potato skins with the ricotta mixture. Top with mozzarella.
4. Bake the potatoes and ham slices separately in the oven at 200 degrees for 10 minutes, until the cheese is melted and the ham is crispy.
5. Top the potatoes with crispy ham.