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Wash 8 large potatoes well and prick the skin all over with a fork. Brush the potatoes with a little olive oil, arrange them on a baking tray and bake in a preheated oven at 200°C for about 1 hour until crispy outside and soft inside. Remove from the oven and slice in half with a sharp knife. Hollow out the halves and spoon the cooked potato into a mixing bowl. Fry 2 leeks in a large knob of butter and stir this together with 10 ml mustard powder, 3 ml chilli powder, 1 chopped chilli, 200g chopped ham and about 60 ml sour cream into the cooked potato. Remember to add salt and pepper. Now spoon the mixture back into the hollowed-out potato skins and sprinkle a little white Cheddar cheese on top. Bake for a further 15–20 minutes until golden brown and cooked through.
