Total Time
1hr 20mins
Prep 0 mins
Cook 1 hr 20 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Scrub potatoes, dry, and prick with a fork.
  3. Bake for 55-60 minutes or until soft.
  4. Meanwhile, in a large heavy saucepan, heat oil over medium heat; add onion and garlic and sauté for 5 minutes until golden.
  5. Add tomatoes, eggplant, green beans, parsley, basil, thyme, salt and pepper.
  6. Bring to a boil then reduce heat and simmer for 20 minutes until tomatoes and eggplant begin to break down.
  7. Add Parmesan and stir to melt.
  8. Cut an'x' into potatoes and squeeze gently to open.
  9. Place on serving platter or individual plates and spoon tomato mixture over potatoes.
  10. Sprinkle with mozzarella and serve.

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