Ratatouille-Stuffed New Potatoes
🕒 Total Time: 2 hours 5 minutes
🥔 Prep Time: 35 minutes
🍽️ Cook Time: 1 hour 30 minutes
Description:
Indulge in the delightful fusion of flavors with these Ratatouille-Stuffed New Potatoes! Tender potatoes are transformed into savory vessels, brimming with a delectable ratatouille filling. This recipe is a perfect harmony of textures and tastes, making it an ideal dish for any occasion.
Recipe Category: Potato
Keywords: Vegetable, Low Protein, Low Cholesterol, Weeknight, Oven, < 4 Hours
Nutritional Information (per serving):
- Calories: 223.9
- Fat: 8.7g
- Saturated Fat: 1.8g
- Cholesterol: 3.7mg
- Sodium: 483.8mg
- Carbohydrates: 32.8g
- Fiber: 7.4g
- Sugar: 9.8g
- Protein: 6.5g
Servings: 6
Ingredients:
- 1 1/2 tbsp olive oil
- 3 yellow onions
- 1 eggplant
- 1 red bell pepper
- 2 plum tomatoes
- 2 cloves garlic
- 2 tbsp fresh basil
- Salt, to taste
- Black pepper, to taste
- 1/4 cup parmesan cheese
- 1/4 cup vinegar
Instructions:
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Preheat oven to 475°F (245°C).
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Prepare the Potatoes: Place the potatoes on a baking sheet in the middle of the oven. Bake for 45 to 50 minutes, until tender and slightly crisp. Test with a knife or skewer. Remove and let cool.
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Prepare the Filling: In a large frying pan over medium heat, warm 1 tablespoon of olive oil. Add onions and sauté, stirring frequently, for about 5 minutes, or until translucent.
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Add Eggplant: Add eggplant and cook for 5 to 7 minutes, stirring, until it begins to soften.
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Incorporate Bell Pepper: Add bell pepper and cook, stirring, for 5 minutes longer.
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Add Tomatoes and Seasonings: Stir in tomatoes, garlic, basil, and vinegar. Continue cooking for 5 to 10 minutes longer, or until the liquid evaporates and the eggplant is soft. Season with salt and pepper. Set aside.
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Prepare the Potatoes for Stuffing: Cut each potato in half crosswise. If bottoms are uneven, cut off a thin slice so they will stand upright once filled. Scoop out most of the pulp from each half, leaving only a thin shell. Reserve inner pulp for another use.
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Bake the Potatoes: Return the potato shells to the baking sheet, hollow sides down, and brush the skins with 2 tablespoons of olive oil. Bake for 10 to 15 minutes, until crisp. Remove from the oven and reduce the oven temperature to 425°F (220°C).
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Add Cheese and Stuffing: Sprinkle the insides of the potato shells with some of the parmesan cheese. Spoon in the prepared filling and place on an ungreased baking sheet. Sprinkle with the remaining cheese.
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Final Bake: Bake for 10 to 15 minutes, or until heated through.
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Serve: Once done, serve immediately and enjoy the burst of flavors in every bite!
These Ratatouille-Stuffed New Potatoes are a true culinary delight, perfect for a cozy dinner or a festive gathering. With its vibrant colors and rich flavors, this dish is sure to impress even the most discerning palates. Whether you’re a seasoned chef or a novice in the kitchen, this recipe promises a memorable dining experience that will leave everyone craving for more!
