Hasselback jacket potatoes
SIMPLE and delicious. SERVES 4
4 large baking potatoes 50g/2oz butter 1 tsp smoked paprika 8 slices prosciutto 175ml/6fl oz half-fat soured cream
Heat oven to 200c/180c fan/gas 6. Cut slits into each potato, three-quarters of the way through, at 5mm intervals. Melt the butter with the paprika and brush all over the potatoes, pushing it down into the slits. Place on a non-stick baking tray and bake in the oven for one hour and 15 minutes until crispy and golden, and you can push a skewer into the potato.
When the potatoes are nearly cooked, line a baking tray with baking parchment. Fold each piece of prosciutto back and forth as though making a fan, then place the slices on the tray and bake for ten to 15 minutes, on the shelf below the potatoes, until crisp. Remove potatoes from the oven, spoon over soured cream and top with the crispy prosciutto to serve.