RecipesJacket potatoes with Parma Ham, crumbled feta, roasted root vegetables and paprika-soured cream
RecipesJacket 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
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