Serrano Topped Cheese & Pepper Stuffed Potatoes

Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
When the potatoes have roasted for about 10 mins, pop the garlic parcel onto the baking tray and roast until soft, 10-12 mins
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin into a bowl and mash with a fork.
Add the mayonnaise (see ingredients for amount) and mix together. Set your garlic aioli aside.

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips, then chop into small 1cm pieces.
Grate the Cheddar and pop it into a large bowl.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper, season with salt and pepper, then stir-fry until just soft, 3-4 mins. Transfer the softened peppers to the bowl of cheese and mix together.

Pop the (now empty) frying pan back on medium heat with a drizzle of oil. Add the grated garlic and stir-fry for 30 secs.
Stir in the passata, chicken stock paste, smoked paprika, sugar and water for the sauce (see ingredients for both amounts).
Bring to the boil, then lower the heat. Simmer until slightly thickened, 3-4 mins, stirring occasionally.

Once the potatoes are cooked, gently scoop out the flesh (careful - it's hot) and pop it into the bowl with the cheese and pepper. Mix together well. Taste and season with salt and pepper.
Spoon the filling mixture back into the potato skins and pop them onto the baking tray. Lay the Serrano ham onto another baking tray.
Bake the ham on the top shelf of your oven until crisp and the potatoes on the middle shelf until piping hot, 5-6 mins.