Bonfire Jacket potatoes with Parma Ham

Make sure your night goes off with a bang by preparing these bonfire jacket potatoes with Parma Ham.
Rub large baking potatoes in olive oil, salt, pepper and smoked paprika and put them in the oven to bake. To make the filling, combine cubed carrot, yellow pepper, courgette, red onion and drizzle with olive oil to roast.
Once cooked, split the potatoes and fill them with the roasted vegetables, soured cream, feta cheese and spring onions. To serve, top with coriander and a slice of Parma Ham.

Bonfire Jacket potatoes with Parma Ham
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

•             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

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.
Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma. 
The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.  Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin.  The Ducal Crown is now a certification trademark.
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