Healthy Baked Potato with Ratatouille

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Healthy Baked Potato with Ratatouille

Provided by Curtis Stone

Prep: 15 mins

Cook: 50 mins

Ready in: 1 hr., 5 mins

Ingredients

2 large russet potatoes

2 cups (about) plus 2 teaspoons kosher

salt

1 eggplant

2 tablespoons olive oil

2 large shallots, cut into 1/2-inch pieces

2 garlic cloves, minced

1/2 red bell pepper, seeded and cut into

1/2-inch pieces

1/2 yellow bell pepper, seeded and cut into

1/2-inch pieces

1 large zucchini, cut into 1/2-inch pieces

1/4 cup dry red wine

1/2 pound very ripe tomatoes (about 3),

cut into 1/2-inch pieces

Salt and freshly ground black pepper

2 tablespoons thinly sliced fresh basil

leaves

1/4 cup grated Parmesan cheese

1/2 cup plain yogurt

3 tablespoons chopped fresh chives

Cooking Instructions

Preheat the oven to 400°F. Spread 2 cups of the salt on a small baking

sheet. Pierce the

potatoes all over with a carving fork or skewer and set the potatoes atop

the salt on the

baking sheet. Sprinkle a small amount of the salt over the potatoes as well.

Bake the

potatoes until a paring knife can be inserted into the middle of the

potatoes without

resistance, about 45 minutes. Remove the potatoes from the oven and set

aside for 3

minutes.

Meanwhile, make the ratatouille: Cut off four sides of the eggplant to

remove most of the

skin. Cut the eggplant into 1/2-inch pieces. Toss the eggplant pieces with 2

teaspoons of

salt in a large bowl. Set aside until juices exude from the eggplant,

tossing occasionally,

about 15 minutes. Transfer the eggplant pieces to a colander and rinse the

eggplant

under cold running water; drain well.

Preheat a large deep sauté pan over medium heat, then drizzle with the oil.

Add the

shallots and garlic and sauté until translucent, about 2 minutes. Add the

bell peppers and

sauté 1 minute. Add the eggplant and zucchini and cook for 5 minutes,

stirring

occasionally, or until the eggplant is tender.

Add the red wine then the tomatoes and cook until the tomatoes are soft and

broken

down, stirring occasionally, about 8 minutes. Season the ratatouille

generously to taste

with salt and freshly ground black pepper. Stir in the basil and remove from

the heat.

Split the potatoes in half lengthwise and crosswise, and gently squeeze open

the

potatoes.

Preheat the broiler. Spoon the ratatouille into the potatoes, then sprinkle

with the

Parmesan cheese. Place the stuffed potatoes onto a clean baking sheet and

broil until

the cheese melts and browns slightly.

(Instructions cont.)

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Mix the yogurt with the chives in a small bowl and season to taste with salt

and pepper.

Spoon the yogurt sauce atop the potatoes and serve.

Visit http://www.curtisstone.com.

This recipe has been added to the following public cookbooks:

Cammy’s Cookbook, Joe’s one dish meals