Mini jacket potatoes with ratatouille
- Preparation and cooking time
- A little work
- Serves 4
- 4 Medium potatoes (King Edwards or Maris Piper work well)
- 1 Courgette
- 1 Onion
- 1 Clove of garlic
- 1 Yellow pepper
- 1 Aubergine
- 400g Tomatoes (tinned or fresh, chopped)
- 1tbsp Olive oil (or as needed)
- 250ml Very low salt vegetable stock
- 1tsp Dried oregano
- 1tbsp Mixed herbs
- 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.
- 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.
- STEP 3
Stir until vegetables soften, then add chopped tomatoes, stock and herbs.
- STEP 4
Stir on a low heat and cover.
- 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.
- 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!)