Ratatouille-topped jacket potato

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 1

Time to make: 20 mins , plus cooking jacket potato

Ingredients

More weights & measures

1 large potato
2 chicken bacon rashers
1 teaspoon oil
½ small onion, finely chopped
1 teaspoon pesto
½ x 400g can chopped tomatoes no added salt
1 cup chargrilled vegetables
2 tablespoons grated mozzarella (optional)
1 tablespoon fresh basil
1 teaspoon dried mixed herbs

Instructions

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1 Scrub potato. Prick with a fork and bake in oven or microwave.

2 Meanwhile, grill bacon until crispy. Cool slightly. Cut in small pieces.

3 Heat oil in a non-stick pan and cook onion for a few minutes. Add pesto and herbs. Cook for 1 more minute. Add tomatoes and chargrilled vegetables. Heat through.

4 Stir in bacon pieces. Halve jacket potato and add topping. Sprinkle with mozzarella (if using) and basil. Serve with a mixed salad with cherry tomatoes.

Variations

Make it Gluten Free:

Check pesto and chicken bacon rashes are gluten free.

Nutrition Info (per serve)

Calories 414 cal

Kilojoules 1730 kJ

Protein 21 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 16 g

Dietary fibre 12 g

Sodium 600 mg

Calcium 210 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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