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

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 414cal

Kilojoules 1730kJ

Protein 21g

Total fat 14g

–Saturated fat 3g

Carbohydrates 45g

–Sugars 16g

Dietary fibre 12g

Sodium 600mg

Calcium 210mg

Iron 5.5mg

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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