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.
