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…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Should You Be Eating Nature Cereal? Dr. Ian Explains This Social…

Rach Shares Her Preferred Way To Cook a Chuck Roast

Should You Opt for Hydrogen Peroxide To Clean Your Ear Wax?

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.