Bolognese Baked Potato (HC)
Ingredients
1 medium baking potato (approx. 170g)
30g cheese, grated
1 tbsp coleslaw
Filling:
tsp olive oil
1 small onion, diced
½ clove garlic, crushed
4 slices of red pepper
4 mushrooms, sliced
1 medium carrot, diced
130g mince (beef, pork, chicken/turkey) or 75g Quorn mince
200g canned tomatoes
1 tsp tomato puree
½ vegetable stock cube (low sodium)
Sprinkle of black pepper
1 tsp mixed herbs
½ tsp paprika
Instructions
For the Potato:
Wash the potato thoroughly under running water to remove any dirt.
Pat dry with a towel.
Pierce the potato several times with a fork to allow steam to escape during cooking.
Air Frying:
Preheat your air fryer to 200°C.
Place the potato in the air fryer basket
Cook for 35-40 minutes, flipping halfway through the cooking time.
Check for doneness by inserting a fork or knife into the centre of a potato; it should be tender all the way through.
Once cooked, remove the potato from the air fryer.
Let it cool slightly, then slice the potato lengthwise and fluff the insides with a fork.
Baking:
Preheat your oven 200°C.
Pierce the potato several times with a fork.
Place the potato directly on the oven rack or on a baking sheet lined with foil or parchment paper.
Bake for 45-60 minutes, depending on the size of the potato. Flip halfway through baking to ensure even cooking.
The potato is done when it is tender all the way through and the skin is crispy.
For the filling:
Add olive oil, onions, garlic, peppers, mushrooms, carrots and mince in a frying pan.
Allow to sauté until the mince has browned (drain off any excess liquid if needed).
Then, add the tinned tomatoes, tomato puree, crumbed stock cube, black pepper, mixed herbs, and paprika.
Stir altogether and allow to simmer for 15-20 minutes.
Taste test before serving, and add more seasoning if needed.
Add filling into the baked potato, top with cheese and coleslaw, serve and enjoy!