Serves 4
Ingredients:
- 4 large baking potatoes
- 1 of each, cubed : carrot, yellow pepper, courgette
- Red onion, sliced
- Olive oil
- 150ml soured cream (Fiorella)
- 1⁄2 tsp smoked paprika, plus extra to dust over potatoes
- Handful coriander, torn
- 1 spring onion, sliced
- 100g Feta, crumbled (Dodoni)
- 4 slices Parma Ham (Beretta)
- 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 through.
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, feta cheese, spring onions, coriander and finish with Parma Ham.
