Jacket Potato with Roasted Red Pepper and Hummus

Ingredients

• 4 baking potatoes
• 300 g roasted red peppers in a jar
• 200 g hummus
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 20 g flat-leaf parsley
• 1 lemon

Method

1. 1

   Preheat the oven to 200°C. Prick, rub with olive oil and salt, and bake the potatoes for 50–55 minutes.

2. 2

   Drain and slice the roasted red peppers, then toss with a little olive oil, smoked paprika and a squeeze of lemon juice.

3. 3

   Finely chop the parsley.

4. 4

   Split the potatoes, spoon in hummus generously, pile on the peppers and scatter with parsley. Finish with a drizzle of olive oil and a pinch of smoked paprika.