Clean and wash the potatoes. Cut the potatoes in half and place them on a baking tray with the cut surface facing upwards. Brush the cut surfaces with 2 tablespoons of oil and season with a little salt and pepper.
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 35 minutes. In the meantime cut ham into very fine cubes. Drain pineapple and cut into pieces. Cut the camembert into half slices.
Crumble blue cheese. Remove potatoes from the oven. Sprinkle 8 halves with ham and Gouda cheese and 8 halves with blue cheese and hazelnut leaves. Cover remaining potato halves with camembert and pineapple pieces.
Bake the potato halves for another 5-10 minutes. In the meantime clean, wash and drain the salad and pluck into bite-sized pieces. Wash the cucumber, dab dry and cut into cubes. Peel and chop the shallot.
Mix salad dressing powder in a bowl with 3 tablespoons of water and the remaining oil. Add shallot cubes, then fold in cucumber and salad. Arrange ready baked potatoes on a plate and serve garnished with parsley.