Cheesy Baked Potatoes with Ham

Thoroughly wash the potatoes.

Place the potatoes in a pot, cover with water and cook them with the skins on for about 20 minutes.

Drain the potatoes, let them steam off briefly, peel and rest for 2–3 minutes.

Coarsely grate the Fontina and cut the ham into small cubes.

Preheat the oven to 175°C fan and line a baking sheet with parchment paper.

Cut the potatoes in half lengthwise and place them on the baking sheet with the cut side facing up.

Evenly sprinkle the potato halves with ham, Fontina and oregano.

Bake in the oven for about 10 minutes, until the cheese has melted and is lightly golden.