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Loaded Bolognese Jacket Potatoes
Loaded Bolognese Jacket Potatoes
Forget the pasta!
A hearty, budget-friendly dinner.
By using the microwave-to-oven method, you get fluffy interiors and crispy skins in half the time. It s a great way to use up a jar of sauce and feed the whole family.
Prep time: 5 mins | Cook time: 25 mins | Serves: 4
Ingredients
The Spuds: 4 large brushed potatoes (ensure they are roughly the same size for even cooking).
The Filling: 500g beef mince, 500g jar of Bolognese sauce (with tomato, garlic & herbs), 2 tsp extra virgin olive oil.
The Toppings: 150ml sour cream, 20g finely grated parmesan cheese.
The Side: 120g baby spinach & rocket mix.
Method
1. The "Speedy" Crispy Potato Trick Preheat your oven to 210°C (190°C fan). Wash and dry your potatoes thoroughly dry skin is the secret to a good crunch! Pierce them a few times with a fork, then microwave on a plate for 10 minutes (flip them at the 5-minute mark). They should feel almost tender.
2. Prep the Bolognese Filling While the potatoes are in the microwave, heat 1 tsp of oil in a large pan over medium heat. Brown the mince for about 5 minutes, breaking it up as you go. Pour in the pasta sauce and simmer for 10 minutes until it s thick and rich.
3. The Oven Finish Transfer the hot potatoes to a lined baking tray. Bake for 10 15 minutes. This is where the magic happens and the skins turn golden. Let them stand for 5 minutes before cutting it helps the steam settle so they don't fall apart.
4. Assemble & Serve Toss your salad leaves with the remaining oil and a pinch of salt. Cut a deep cross into the top of each potato and give them a gentle squeeze (use a tea towel so you don't burn your hands!) to open them up. Pile on the Bolognese, a generous dollop of sour cream, and a sprinkle of parmesan.
Forget the pasta!
A hearty, budget-friendly dinner.
By using the microwave-to-oven method, you get fluffy interiors and crispy skins in half the time. It s a great way to use up a jar of sauce and feed the whole family.
Prep time: 5 mins | Cook time: 25 mins | Serves: 4
Ingredients
The Spuds: 4 large brushed potatoes (ensure they are roughly the same size for even cooking).
The Filling: 500g beef mince, 500g jar of Bolognese sauce (with tomato, garlic & herbs), 2 tsp extra virgin olive oil.
The Toppings: 150ml sour cream, 20g finely grated parmesan cheese.
The Side: 120g baby spinach & rocket mix.
Method
1. The "Speedy" Crispy Potato Trick Preheat your oven to 210°C (190°C fan). Wash and dry your potatoes thoroughly dry skin is the secret to a good crunch! Pierce them a few times with a fork, then microwave on a plate for 10 minutes (flip them at the 5-minute mark). They should feel almost tender.
2. Prep the Bolognese Filling While the potatoes are in the microwave, heat 1 tsp of oil in a large pan over medium heat. Brown the mince for about 5 minutes, breaking it up as you go. Pour in the pasta sauce and simmer for 10 minutes until it s thick and rich.
3. The Oven Finish Transfer the hot potatoes to a lined baking tray. Bake for 10 15 minutes. This is where the magic happens and the skins turn golden. Let them stand for 5 minutes before cutting it helps the steam settle so they don't fall apart.
4. Assemble & Serve Toss your salad leaves with the remaining oil and a pinch of salt. Cut a deep cross into the top of each potato and give them a gentle squeeze (use a tea towel so you don't burn your hands!) to open them up. Pile on the Bolognese, a generous dollop of sour cream, and a sprinkle of parmesan.
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