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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