Ratatouille-topped jacket potato
- 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
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.
Make it Gluten Free:
Check pesto and chicken bacon rashes are gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 3g
Dietary fibre 12g
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