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Baked potatoes with roasted ratatouille

Ingredients 10
Servings 6


  • 6
    large potatoes
  • oil for brushing
  • 1
    red pepper
  • 1
    baby marrow
  • 1
    medium aubergine
  • 2
  • 1
    small red onion
  • 30
    olive oil
  • 1
    clove garlic, crushed
  • grated cheese


Preheat oven to 200 ºC. Wash and dry potatoes and prick them several times with a fork. Brush potatoes with a little oil and place them on a baking tray. Bake for 1 1/2 hours, or until tender when tested with a skewer. Chop red pepper, baby marrow, brinjal, tomatoes and red onion into even-sized pieces. Toss in a bowl with garlic and a little oil. Season to taste. Place in a baking dish and bake with potatoes for 30 minutes, or until tender. Spoon into each baked potato and top with a sprinkling of grated cheese.

Read more on: starch  |  bake


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