- 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
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
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
