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

Mini jacket potatoes with ratatouille
  • 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


  • 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!)

  • Make it a family meal by cooking extra potato, 2-3 potatoes will serve an adult for dinner.

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