Recipe for Stuffed Potatoes with Ham and Leek Fondue

Preparation of the potatoes. Clean the potatoes properly if you leave the skin on. Cook in boiling salted water for 20 to 25 minutes or longer if they are very large. Drain and let cool slightly.

Preparation of the filling: Wash the leeks and slice them. Melt some butter in a large skillet over medium heat for 10 minutes. Lightly salt, pepper, and add a pinch of nutmeg... Add the heavy cream and diced ham, mix, and let cook for another 2 minutes over low heat.

Preparation: Cut the potatoes in half and lightly hollow them out. Sprinkle with grated cheese, add the leek fondue, and finish with more grated cheese.

Bake at 200 °C for a few minutes, until it is browned to your liking... Serve immediately.