Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Healthy Baked Potato with Ratatouille

		0
		0
		0
		0
		0

READ REVIEWS (0)

Ray Kachatorian

1 hr 5 mins total
15 mins prep

Recipe Filed Under
Yogurt, Potato, Tomato, Zucchini, Eggplant, Bell Pepper, American, Mediterranean, Baking, Vegetarian, Gluten Free, Healthy, Appetizer, Main Dish, Side Dish, Dinner, Winter

Provided By: Curtis Stone

Would you say this recipe is...

+ VOTE NOW

Ingredients

Serves:

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

Directions

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.

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.