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Twice-Baked Ratatouille-Stuffed Potatoes

This Twice-Baked Ratatouille-Stuffed Potatoes recipe uses Garlic Minced, Balsamic Vinegar Or Cider, Nonfat Ricotta Cheese, and Nonfat Parmesan Cheese. Keep it handy for the next time you cook it.

Ingredients

• 1 clove
• 1 tbsp
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   In a large nonstick skillet lightly sprayed with oil, in a few tablespoons water, over medium-high heat, combine the onion, garlic, and eggplant; cover and steam for 4 minutes, adding more water if necessary to prevent sticking.

2. 2

   Add the pepper, zucchini, tomatoes, and vinegar.

3. 3

   Reduce the heat, cover, and simmer 12 to 15 minutes, stirring occasionally, until all the vegetables are tender.

4. 4

   Meanwhile, slice off the top third of the potatoes lengthwise, and with a spoon, scoop out the flesh, leaving a 1/2-inch shell. (Reserve the flesh for another use.) Spoon 2 tablespoons ricotta into each potato.

5. 5

   Fill the potatoes with the ratatouille.

6. 6

   Sprinkle with 2 tablespoons Parmesan and bake 35 minutes.

7. 7

   Alternatively, place the potatoes in a microwave-safe dish, cover with wax paper, and cook at high for 4 minutes, rotating once.