Recipes | Jacket potatoes with Parma Ham, crumbled feta, roasted root vegetables and paprika-soured cream

Recipes | Jacket potatoes with Parma Ham, crumbled feta, roasted root vegetables and paprika-soured cream

Serves 4

  • 4 large baking potatoes
  • 1 of each, cubed : carrot, yellow pepper, courgette
  • Red onion, sliced
  • Olive oil
  • 150ml soured cream
  • ½ tsp smoked paprika, plus extra to dust over potatoes
  • Handful coriander, torn
  • 1 spring onion, sliced
  • 100g Feta, crumbled
  • 4 slices Parma Ham
  • Salt and cracked black pepper

Directions

  • Preheat the oven to 200°C
  • Rinse and prick potatoes, pat dry and rub in olive oil, salt, pepper and a little smoked paprika. Place on a baking tray and roast for around one hour, until cooked
  • Meanwhile, toss the vegetables in a little olive oil and season well. Cook for the remaining 25 minutes of the potato cooking time
  • Mix together the soured cream and ½ tsp smoked paprika
  • Split the potatoes open, top with plenty of root vegetables, soured cream, feta cheese, spring onions, coriander and finish with Parma Ham

Be inspired by other recipes

Vegetable gratin with Parma Ham
Prawn and Parma Ham skewers
Smashed Brussels Sprouts with Prosciutto di Parma Crumbs

Enjoy Prosciutto di Parma with
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