Preheat the oven to 220°c
Sprinkle a layer of sea salt onto a baking tray and place the Rooster potatoes on top & gently massage a little olive oil into each potato.
Bake the potatoes in the oven for 40-45 minutes, until the potatoes have crisped up.
Remove the potatoes from the oven & allow to cool until you can pick them up comfortably.
Cut the potatoes in half and scoop the flesh into a bowl, returning the empty potato skins to the tray.
Use a fork to break down the potato in the bowl but not too much - keep it a little chunky!
Break the olives and add to the potato mix, followed by the capers, butter, pesto & finally the Parma Ham, folding as you go.
(Check out the video below for Stevie's Parma Ham snipping trick)
Fold everything together one last time and taste. Add salt & pepper if needed.
Spoon the potato mix back into the potato shells, packing them nice and full.
Combine the breadcrumbs & Parmesan in a shallow dish and use your fingertips to crumb the mix together.
Dunk the stuffed potatoes into the mixture and place back on the baking tray.
Put the potatoes back in the hot oven for 6-8 minutes, until hot and crispy on top.
Preparation: 15 Minutes mins
Cooking: 50 Minutes mins
6 Large Albert Bartlett Rooster Potatoes
100ml Light Olive Oil
Coarse Sea Salt (enough to cover baking tray)
1 pk sliced Parma Ham (chopped/snipped)
2 Tbsp Black Olives (pitted)
Salt & Pepper
1 pkt Grated Parmesan
1 pkt Fresh Breadcrumbs/Panko Breadcrumbs