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