Stuffed Potatoes with Chanterelles and Raw Ham

Wash potatoes, boil with skin in sufficient water until soft. Allow to steam, cut in half and scoop out with a small spoon. Mix the potato mixture with the sour cream, chives, salt and pepper. Clean the chanterelles and spinach, wash carefully. Cut onions into fine slices, fry mushrooms in oil, add young onions and the cleaned spinach. Fry everything well, season with salt, pepper, garlic and ground cumin. Fill the sour cream-potato mixture into the hollowed out potatoes. Spread raw ham, chanterelles and spinach on top.