The strong flavors of this dish - Pommes a la Liegeoise (Beligan potatoes with Juniper Butter) - were a wonderful companion to my moules (Belgian wine-steamed mussels).
1 potato per person you're serving
4 medium-sized baking potatoes (about ½ pound each) thoroughly scrubbed
1/2 t flower pepper, freshly ground
Cut a cross in the top of the potatoes and press on the sides to open up the potato. Spoon in a dollop of crème fraîche then scoop a generous amount of the leeks on top.