Ratatouille-topped jacket potato
Time to make: 20 mins , plus cooking jacket potato
(at time of publication)
Nutrition Info.(per serve)
- 1 large potato
- 2 chicken bacon rashers
- 1 teaspoon oil
- 1/2 small onion, finely chopped
- 1 teaspoon pesto
- 1/2 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
Total fat 14g
Saturated fat 3g
Dietary fibre 12g
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.
Last updated date: 3 October 20182018-10-03 16:59:44
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