potatoes
ratatouille
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Ratatouille-Stuffed Roasted Garlic Potatoes & Ratatouille Fritatta

Ratatouille-Stuffed Roasted Garlic Potatoes & Ratatouille Fritat…

Hyper-Realistic Illusion Cake Demo

How to Make Nutty Chocolate Chip Cookies from Owner of Popular B…

How to Make Chocolate Peanut Butter Pie | Ryan Scott

How to Make Peanut Butter Pretzel Freezer Cookies | Christina To…

How to Make Blueberry Bread Puddin' with Bourbon Sauce

Bobby Flay's Enchilada Casserole + Makeover with Tommy DiDario

Kate Hudson Shares Updates on Kids + a Healthy Twist on Crispy R…

What Was Rach’s First Car? She Answers (and tells funny story ab…

Aoife O'Donovan Performs "Pheonix" From "Age of Apathy," Nominat…

How to Make The Ultimate Grilled Cheese—with Cajun Shrimp!

How to Make an Easy Ice Cream Pie with Waffle or Sugar Cone Crust

How To Cook Meatloaf, So It's Moist + Tender Every Time

How to Make Rach's One Big Pan "Cheater's" Cassoulet Chicken and…

How to Make James Bond's Vesper Martini | John Cusimano

It’s Our Dessert Show! PB Pie, Freezer Cookies, Cookie Tiramisu …

Ayesha Curry Shares Her Healthy Routine + Rach’s Veggie-Packed R…

How to Make Tamale Casserole | Budget-Friendly Meal Made With Pa…

Viral Crocheted Food Dog Hat Maker Shares Spaghetti & Meatballs …

How to Make Rach's Twist on an Italian-American Classic: Creamy …

Ingredients

  • 4 large Russet potatoes, washed and dried
  • Olive oil
  • Salt and pepper
  • 1 bulb garlic
  • 1 sprig rosemary
  • 1/4 to 1/3 cup whole milk
  • A few grates nutmeg
  • 1 cup grated Gruyère cheese
  • 1 cup shredded Parmigiano-Reggiano cheese
  • 4 cups prepared ratatouille, warmed

Yield

Serves: 4

Preparation

Preheat oven to 400°F.  Rub the potatoes with oil and season with salt and pepper. Cut the end of the garlic off and drizzle with oil; season with salt and pepper. Wrap the garlic in foil with the rosemary sprig. Transfer the potatoes and garlic into the oven, roasting the potatoes for 1 hour, removing the garlic after 45 minutes and cooling to handle.  

Halve the potatoes and scoop flesh into a bowl. Arrange the potato skins on a baking sheet. Squish garlic cloves from its skins. Mash potatoes with milk, salt, pepper, nutmeg, garlic and Gruyère. Fill potato skins and top with ratatouille. Sprinkle with parm and return to oven for a few minutes to brown the cheese a bit.  

Serve 2 stuffed skins per person.