Baked potatoes with roasted ratatouille

Recipe from: 12/1/2001 12:00:00 AM

Ingredients 8
Servings 6


  • 6
    large potatoes
  • 1
    red pepper
  • 1
    baby marrow
  • 1
    medium aubergine
  • 2
  • 1
    small red onion
  • 30
    olive oil
  • 1
    clove garlic


Pre-heat oven to 220 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 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.

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