Side Pannel
Ratatouille-Stuffed New Potatoes
Ratatouille-Stuffed New Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes, Potatoes
Ingredients List
- 1 1/2 lb Small new red potatoes;
- -unpeeled, scrubbed, 12 to
- -16 potatoes
- 3 tb Olive oil; divided
- 1 sm Yellow onion; finely chopped
- 1 Eggplant; peeled and cut in
- -1/8-inch dice, 1 1/2 to 2
- -pounds
- 2 Red bell peppers; seeded,
- -trimmed, cut in 1/8-inch
- -dice
- 2 lb Plum tomatoes; peeled and
- -seeded, finely chopped
- 2 Garlic cloves; minced
- 2 tb Finely chopped fresh basil
- 1 tb Balsamic vinegar
- 1 ts Salt
- 1/4 ts Freshly ground black pepper
- 1/4 c Freshly grated parmesan
- -cheese
Directions
1. Preheat oven to 475°F. Place the potatoes on a baking sheet in the
middle of the oven. Bake 45 to 50 minutes, until tender and slightly crisp;
test with a knife or skewer. Remove and let cool. Leave the oven set at
475°F.
2. Meanwhile, make the filling: In large frying pan over medium heat, warm
remaining 2 tablespoons olive oil. Add onion and saute, stirring
frequently, about 5 minutes, or until translucent. Add eggplant and cook 5
to 7 minutes, stirring, until it begins to soften. Add bell pepper and
cook, stirring, 5 minutes longer. Add tomatoes, garlic, basil and vinegar,
and continue cooking 5 to 10 minutes longer, or until the liquid evaporates
and eggplant is soft. Season with salt and pepper. Set aside.
3. 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. Return the potato shells to the baking sheet, hollow sides down, and
brush the skins with 2 tablespoons of the olive oil. Bake 10 to 15 minutes,
until crisp. Remove from oven and reduce the oven temperature to 425°F.
4. Sprinkle the insides of the potato shells with some of the Parmesan
cheese. Spoon in the filling and place on an ungreased baking sheet.
Sprinkle with the remaining cheese. Bake 10 to 15 minutes, or until heated
through. Serve immediately.
Per side-dish serving: About 222 cal, 6 g pro, 33 g car, 9 g fat, 33% cal
from fat, 3 mg chol, 533 mg sod, 6 g fiber
middle of the oven. Bake 45 to 50 minutes, until tender and slightly crisp;
test with a knife or skewer. Remove and let cool. Leave the oven set at
475°F.
2. Meanwhile, make the filling: In large frying pan over medium heat, warm
remaining 2 tablespoons olive oil. Add onion and saute, stirring
frequently, about 5 minutes, or until translucent. Add eggplant and cook 5
to 7 minutes, stirring, until it begins to soften. Add bell pepper and
cook, stirring, 5 minutes longer. Add tomatoes, garlic, basil and vinegar,
and continue cooking 5 to 10 minutes longer, or until the liquid evaporates
and eggplant is soft. Season with salt and pepper. Set aside.
3. 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. Return the potato shells to the baking sheet, hollow sides down, and
brush the skins with 2 tablespoons of the olive oil. Bake 10 to 15 minutes,
until crisp. Remove from oven and reduce the oven temperature to 425°F.
4. Sprinkle the insides of the potato shells with some of the Parmesan
cheese. Spoon in the filling and place on an ungreased baking sheet.
Sprinkle with the remaining cheese. Bake 10 to 15 minutes, or until heated
through. Serve immediately.
Per side-dish serving: About 222 cal, 6 g pro, 33 g car, 9 g fat, 33% cal
from fat, 3 mg chol, 533 mg sod, 6 g fiber
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
