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
