Jacket Potatoes With Roasted Veggies & Goat Cheese

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 large baking potatoes, scrubbed clean and dried
• coarse salt, to taste
• olive oil, to taste
• 4 tablespoons butter, to taste
• goat's cheese, sliced (1 medium log)
• 1 red bell pepper, seeded and cut into chunks
• 1 medium eggplant, cut into chunks
• 1 medium onion, peeled, cut into chunks
• 1 medium zucchini, cut into chunks
• garlic, if desired (as many whole cloves as you like) (optional)
• 1 cup whole mushroom (optional)
• 2 tablespoons pesto sauce or 2 tablespoons honey mustard dressing, to taste

Recipe

• 1 preheat oven to 150 (fan)/170 (gas/electric) degrees celsius.
• 2 massage some oil on the skins of each potato, then rub some coarse salt over them.
• 3 prick each potato all over with a fork.
• 4 set in the oven and roast 1 1/2- 2 hours, or until potatoes are crisp and tender (time will vary depending on the actual size and type of potato you use).
• 5 meanwhile, get all your veggies together in a roasting pan.
• 6 drizzle a bit of oil on top (mabye 2 tbsp.just enough to lightly coat the veggies).
• 7 sprinkle with a bit of coarse salt to taste and then toss.
• 8 roast for about 1 hour, tossing at least once while cooking, or until all are nicely roasted.
• 9 once potatoes are ready, cut an x into the top of each and fluff the insides with fork.
• 10 place a pat of butter to taste inside each potato.
• 11 place some slices of goat's cheese into each potato and pop back into the oven long enough to melt the cheese (maybe 5 minutes).
• 12 toss the roasted veggies with a few spoonfuls of pesto sauce or a flavorful salad dressing (such as honey mustard or caesar or ranch).
• 13 set each potato onto a serving plate, and spoon a hearty portion of roasted veggies over the top, letting it spill over the sides.
• 14 serve with extra butter, salt, pepper on the side for each person to adjust the seasonings to their tastes.