These cheesy bolognese-loaded potatoes are a great way to use up leftovers.
Ingredients
- 4 large cream delight potatoes
- 1 tablespoon extra virgin olive oil
- 1 cup cooled Quick and Easy Bolognese Sauce (see notes)
- 2 tablespoons basil pesto
- 2/3 cup grated pizza cheese
- Fresh basil leaves, to serve
- Salad leaves, to serve
Method
- Step 1Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
- Step 2Cut 3mm-thick slices along each potato, being careful not to cut the whole way through. Place on prepared tray. Drizzle with oil. Season with salt and pepper. Roast for 1 hour or until tender.
- Step 3Combine bolognese and pesto in a bowl. Season with salt and pepper. Spoon onto the potatoes, pushing into the cuts. Sprinkle with cheese. Bake for a further 10 to 15 minutes or until bolognese is heated through and cheese is melted and golden.
- Step 4Stand potatoes for 5 minutes. Sprinkle with basil. Serve with salad.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1756 kj
Energy
20.2g
Fat Total
7.7g
Saturated Fat
5.9g
Fibre
24.4g
Protein
43mg
Cholesterol
561mg
Sodium
31.6g
Carbs (total)
Notes
Quick and Easy Bolognese Sauce: Heat 1 tablespoon extra virgin olive oil in a large, deep frying pan or saucepan over medium-high heat. Add 1 chopped large brown onion. Cook, stirring, for 5 minutes or until softened. Add 2 crushed garlic cloves. Cook, stirring, for 1 minute or until fragrant. Add 750g beef mince. Cook, breaking up lumps with a wooden spoon, for 8 minutes or until browned. Add 500g jar Leggo’s Bolognese Pasta Sauce, 1/4 cup tomato paste and 1/4 cup water. Stir well to combine. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until sauce thickens. Serve.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas