Jacket Potatoes with Parma Ham, Lancashire Cheese and Veg

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyEasy
4 large baking potatoes
1 of each, cubed: carrot, yellow pepper, courgette
Red onion, sliced
Olive oil
150ml soured cream
1/2 tsp smoked paprika, plus extra to dust over potatoes
Handful coriander, torn
1 spring onion, sliced
100g Beacon Fell Traditional Lancashire Cheese
4 slices Parma Ham
Salt and cracked black pepper

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 1/2 tsp smoked paprika.

Split the potatoes open, top with plenty of root vegetables, soured cream, Lancashire cheese, spring onions, coriander and finish with Parma Ham.

Recipe courtesy of Parma Ham

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