Vegetable Chilli Jacket Potato

Ingredients

• 4 medium baking potatoes (Estima or Marfona are ideal)
• 2 tins ratatouille provençal
• paprika
• Tabasco sauce
• (optional) handful of fresh coriander, leaves picked, stalks chopped
• (optional) half-fat creme fraiche
• (optional) tin of chilli kidney beans

Method

1. Scrub the potatoes, then dry and prick each one several times with a sharp knife.
2. Microwave Method: Cook one potato (225g/8oz) for 6 minutes on full power (800W), turn half way through cooking. Allow to stand for 1 – 2 minutes before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.
3. Oven Method
4. Rub a few drops of olive oil into the potato skin, place the potatoes in a pre-heated oven at 200°C/400°F/Gas Mark 6 on a baking tray with salt sprinkled around the potato. Bake for 1¼ hours or until soft.
5. When the potato is almost ready, heat the tins of ratatouille in a saucepan with 1/2 tsp paprika and 2 drops of Tabasco, or more if you like your chilli fiery! Serve on top of the potatoes.

Variations

• Serve with fresh coriander, chopped, sprinkled on top.
• Add a tablespoon of crème fraîche to each jacket for a treat.
• To get protein and even more vitamins from your meal, add a tin of kidney beans, drained and rinsed, to the ratatouille as you heat it up.

Tips

Use metal skewers or baking prongs pushed through the potatoes to reduce the cooking time by up to a quarter. Rubbing a few drops of oil into the skin before cooking and sprinkling salt around the potatoes makes the skin extra crispy.

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