Portions: 12 Preparation time: 40 minutes

Potato Muffins with Sun-Dried Tomatoes and Ham

• 12 small potatoes
• a few slices of ham or salami
• 1/2 cup cream
• dried herbs de Provence
• 100g grated cheddar cheese
• tomato paste
• garlic clove
• salt, pepper
• olive oil
• butter + breadcrumbs
Pickled sun-dried tomatoes in apple-spirit vinegar with oregano and chili OLE!

Boil the potatoes until tender in salted water. Grease a muffin tin with butter and coat with breadcrumbs or semolina. Place a potato in each muffin cup. Drizzle with olive oil, sprinkle with salt, herbs, and pepper. Using a slightly wet glass (its bottom should be smaller than the muffin cup), make a depression in each potato. Into each potato, add a tablespoon of grated cheese, a tablespoon of tomato paste seasoned with minced garlic, salt, pepper, and a bit of olive oil, and a teaspoon of cream. Top with sun-dried tomatoes and chopped ham. Sprinkle generously with grated cheese. Bake for 30 minutes at 180 degrees Celsius. Serve hot.