Healthy Baked Potato with Ratatouille
Ingredients
1 cup kosher salt
4 large russet potatoes
1/2 cup plain low-fat yogurt
3 tablespoons chopped fresh chives
1/4 cup shaved or freshly grated Parmesan cheese
2 tablespoons olive oil
2 large shallots, cut into 1/2-inch pieces
3 garlic cloves, finely chopped
1 small eggplant, unpeeled, cut into 1/2-inch pieces
1 zucchini, cut into 1/2-inch pieces
1/2 cup diced (1/2-inch) red and/or yellow bell peppers (preferably a combination)
1/4 cup dry red wine
3 ripe plum tomatoes, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon thinly sliced fresh basil leaves
1 cup sea salt
4 large sebago potatoes
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh chives
1/4 cup shaved or freshly grated Parmesan cheese
1 1/2 tablespoons olive oil
2 large eschalots, cut into 1cm pieces
3 garlic cloves, finely chopped
1 small eggplant, unpeeled, cut into 1cm pieces
1 zucchini, cut into 1cm pieces
1/2 cup diced (1cm) red and/or yellow capsicum (preferably a combination)
1/4 cup dry red wine
3 ripe plum tomatoes, cut into 1cm pieces
Sea salt and freshly ground black pepper
3 teaspoons thinly sliced fresh basil leaves
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The ratatouille can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm the ratatouille, covered, over medium heat, stirring often.
Make-Ahead:
Preheat the oven to 400°F.
Spread the salt in a thin layer on a small, rimmed baking sheet. Pierce the potatoes with a fork, then nestle them in the salt and sprinkle a small amount of the salt over them. Bake the potatoes for about 45 minutes, or until tender when pierced with a small sharp knife. Remove from the oven and let cool for 5 minutes (discard the salt). Wipe off any excess salt on the outside of the potatoes.
Heat a medium saucepan over medium heat. Add the olive oil, then add the shallots and garlic and cook, stirring often, for about 2 minutes, or until tender. Add the eggplant, zucchini, and bell peppers and cook for about 5 minutes, stirring occasionally, or until the eggplant is softened. Add the wine and tomatoes and cook, stirring occasionally, for about 8 minutes, or until the tomatoes have broken down into a coarse sauce. Season generously with salt and pepper to taste. Stir in the basil and remove from the heat.
Cut each potato one at a time, lengthwise and then crosswise in half, almost but not quite all the way through, and squeeze the ends to open it up. Divide the ratatouille among the potatoes.
Transfer the potatoes to a plate, then top with the yogurt, chives, and Parmesan cheese, and serve hot.
Preheat the oven to 200°C.
Spread the salt in a thin layer on a small, rimmed baking tray. Pierce the potatoes with a fork, then nestle them in the salt and sprinkle a small amount of the salt over them. Bake the potatoes for about 45 minutes, or until tender when pierced with a small sharp knife. Remove from the oven and let cool for 5 minutes (discard the salt). Wipe off any excess salt on the outside of the potatoes.
Heat a medium saucepan over medium heat. Add the olive oil, then add the eschalots and garlic and cook, stirring often, for about 2 minutes, or until tender. Add the eggplant, zucchini and capsicum and cook for about 5 minutes, stirring occasionally, or until the eggplant is softened. Add the wine and tomatoes and cook, stirring occasionally, for about 8 minutes, or until the tomatoes have broken down into a coarse sauce. Season generously with salt and pepper to taste. Stir in the basil and remove from the heat.
Cut each potato one at a time, lengthwise and then crosswise in half, almost but not quite all the way through, and squeeze the ends to open it up. Divide the ratatouille among the potatoes.
Transfer the potatoes to a plate, then top with the yogurt, chives, and Parmesan cheese, and serve hot.
