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Ratatouille-topped jacket potato

  • Time to make: 20 mins, plus cooking jacket potato
  • Serving: 1 person
Ratings: 5.0
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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