Leave the pasta in the cupboard and make a bolognese jacket potato dinner! It's a rich, meaty, bolognese, served on a perfectly fluffy potato with a crisp skin.
I know a lot of us like to use the microwave when making a jacket potato but it really doesn't come close to the taste of potatoes baked properly in the oven with a little oil and salt for that perfect jacket!
In this recipe, you'll put the potatoes in the oven for an hour and towards the end of the baking time, you'll come back and make this stunning bolognese, which is based on a Gordon Ramsay recipe.
It's a clever recipe as it has you grated the onion and carrot for the base, meaning the veggies sweat down really quickly with the garlic and herbs. You'll then add mince and lightly brown before adding tomatoes, tomato puree and a touch of Worcestershire sauce.
Once it's simmered and reduced, you'll add (Italians look away) a touch of milk to make it silky and gorgeous and then spoon the bolognese over your jacket potatoes.
It's so tasty and so filling! Here's the full recipe for my bolognese jacket potato.
Ingredients
For the jacket potatoes
- 4 baking potatoes
- 2 tbsp olive oil
- pinch salt
For the bolognese
- 1 tbsp olive oil
- ½ onion grated
- 1 carrot grated
- 4 cloves garlic minced
- 2 tsp dried oregano
- 500 g (18 oz) lean beef mince (ground beef)
- 2 tbsp tomato puree
- 150 ml (½ cup + 2 tbsp) red wine
- 800 g (28 oz) canned chopped tomatoes
- 2 tsp Worcestershire sauce gluten free, if required
- 4 tbsp whole milk
- pinch salt and black pepper
Equipment
- Large nonstick baking tray
- Garlic press
Instructions
Prepare the jacket potatoes
Preheat the oven to 200C (180C fan, 390F).
Wash your potatoes and skewer through them several times to allow steam to escape and to ensure even cooking.
Rub with olive oil, sprinkle with salt and bake for 1 hour until crisp and delicious.
Make the bolognese
About 15 minutes before the potatoes are baked, you can start your bolognese.
Put the olive oil in a large non-stick pan and warm over medium heat.
Add the carrot, onion, garlic, oregano and a pinch of salt and pepper.
Sweat until soft. This should only take a couple of minutes as the veggies are grated.
Push the sweated vegetables to the sides of the pan and add the mince.
Fry for a couple more minutes, breaking it up with your spoon as it cooks until just browned.
Add the tomato puree.
Sir through.
Add the red wine.
Allow it to bubble for 2 minutes and turn syrupy.
Next, add the tomatoes and Worcestershire sauce.
Give everything a good stir.
Bring up to a simmer for about 5 minute until the bolognese thickens and darkens.
Finally, add the milk.
Stir through, then season to taste.
Serve
When your jacket potatoes are baked, push a skewer into the centre of each to ensure they are soft all the way through, then transfer to plates.
Cut a cross into each one and top generously with the bolognese.
Serve with grated cheese as an optional extra.
Print this bolognese jacket potato recipe
Bolognese Jacket Potato Recipe
Ingredients
For the jacket potatoes
- 4 baking potatoes
- 2 tbsp olive oil
- pinch salt
For the bolognese
- 1 tbsp olive oil
- ½ onion grated
- 1 carrot grated
- 4 cloves garlic minced
- 2 tsp dried oregano
- 500 g (18 oz) lean beef mince (ground beef)
- 2 tbsp tomato puree
- 150 ml (½ cup + 2 tbsp) red wine
- 800 g (28 oz) canned chopped tomatoes
- 2 tsp Worcestershire sauce gluten free, if required
- 4 tbsp whole milk
- pinch salt and black pepper
Equipment
- Large nonstick baking tray
- Garlic press
Instructions
Prepare the jacket potatoes
- Preheat the oven to 200C (180C fan / 390F).
- Wash your potatoes and skewer through them several times to allow steam to escape and to ensure even cooking.
- Rub with olive oil, sprinkle with salt and bake for 1 hour until crisp and delicious.
Make the bolognese
- About 15 minutes before the end of the cooking time, you can start your bolognese.
- Put the olive oil in a large non-stick pan and warm over medium heat.
- Add the carrot, onion, garlic, oregano and a pinch of salt and pepper.
- Sweat until soft. This should only take a couple of minutes as the veggies are grated.
- Push the sweated vegetables to the sides of the pan, add the mince and fry for a couple more minutes, breaking it up with your spoon as it cooks until just browned.
- Add the tomato puree and stir through.
- Add the red wine and allow it to bubble for 2 minutes and turn syrupy.
- Next, add the tomatoes and Worcestershire sauce and give everything a good stir.
- Bring up to a simmer for about 5 minute until the bolognese thickens and darkens.
- Finally, add the milk and stir through, then season to taste.
Serve
- When your jacket potatoes are baked, push a skewer into the centre of each to ensure they are soft all the way through, then transfer to plates.
- Cut a cross into each one and top generously with the bolognese. Serve with grated cheese as an optional extra.
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Notes
Nutrition
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