Name: Bolognese-stuffed potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 4 large baking potatoes, scrubbed; 1 tablespoon vegetable oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 400 gram beef mince; 1 carrot, finely chopped; 1 red capsicum, seeded and finely chopped; 400 gram can diced tomatoes; 2 teaspoon dried oregano; 1/2 cup grated tasty cheese; sour cream and chives, to serve

Bolognese-stuffed potatoes

Kids will love these cheesy potatoes stuffed with mince.

Serves 4

Prep

10M

Cook

Total

1H 10M

Ingredients

4 large baking potatoes, scrubbed

1 tablespoon vegetable oil

1 onion, finely chopped

2 garlic cloves, crushed

400 gram beef mince

1 carrot, finely chopped

1 red capsicum, seeded and finely chopped

400 gram can diced tomatoes

2 teaspoon dried oregano

1/2 cup grated tasty cheese

sour cream and chives, to serve

Method

1.Preheat oven to 200°C.

2.Place potatoes in a large saucepan and cover with water. Bring to boil. Cook for 15-20 minutes, until tender. Drain.

3.Slice 1cm from the top of each potato. Using a teaspoon, gently scoop out potato flesh, leaving a 0.5cm shell.

4.In a large saucepan heat oil on high. Sauté onion and garlic for 1-2 minutes until onion is tender. Add mince. Brown well for 4-5 minutes, breaking up lumps with the back of a spoon as it cooks.

5.Stir in carrot and capsicum. Cook, stirring, for 3-4 minutes until just tender. Stir in tomatoes and oregano. Season to taste. Simmer, uncovered, for 10 minutes.

6.Arrange potatoes on an oven tray. Spoon beef mixture evenly into potatoes. Sprinkle with cheese.

7.Bake for 10-15 minutes until heated through and cheese is light brown. Serve potatoes with sour cream and chives.

Store leftover potato in an airtight container. Reheat and mash with milk, butter and seasonings as a meal accompaniment or topping to a shepherd’s pie.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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