Mini jacket potatoes with ratatouille
- 4
This easy-to-make ratatouille makes a nutritious potato filling that can be enjoyed by the whole family, suitable from 9 months
- 4 medium potato, (King Edwards or Maris Piper work well)
- 1 whole courgette
- 1 whole onion
- 1 clove garlic
- 1 whole yellow pepper
- 1 whole aubergine
- 400g tomato, (tinned or fresh, chopped)
- 1 tbsp olive oil, (or as needed)
- 250ml very low salt vegetable stock
- 1tsp organo
- 1 tbsp mixed herbs
Method
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Step 1
Wash potatoes and smother with olive oil. Place in a baking tray and put in the oven at gas mark 6 for 45 mins-1 hour, or until cooked.
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Step 2
While the potatoes are cooking, chop the rest of the vegetables into bite-size pieces and place with a splash of olive oil, into a saucepan on a low heat.
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Step 3
stir until vegetables soften, then add chopped tomatoes, stock and herbs.
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Step 4
Stir on a low heat and cover.
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Step 5
When potatoes are ready (they should be crispy on the outside, but check they are cooked through with a fork) remove from oven.
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Step 6
For baby, scoop the soft potato center out of the skin and add a spoonful of ratatouille (for mum, simply spoon the ratatouille onto the jacket potato and enjoy!)
- Make it a family meal by cooking extra potato, 2-3 potatoes will serve an adult for dinner.
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