Slow-cooker loaded veg 'bolognese' baked potatoes

Vegie-packed and delicious.

  • 8 hrs 30 mins cooking
  • Serves 4
  • Print
Cook this vegetable-packed bolognese and potatoes in the slow cooker together and come home to a hearty vegetarian meal.


  • 1 medium onion (150g), chopped finely
  • 1 cloves garlic, crushed
  • 1 small eggplant (230g), chopped finely
  • 1 small red capsicum (150g), chopped finely
  • 1 stalk celery (150g), chopped finely
  • 1 medium carrot (120g), grated coarsely
  • 1 medium zucchini (120g), grated coarsely
  • 400 grams canned diced tomatoes
  • 1/4 cup (70g) tomato paste
  • 2 sprigs fresh rosemary
  • 1 cup (250ml) vegetable stock
  • 4 large potatoes (1.2kg), unpeeled
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


  • 1
    Place onion, garlic, eggplant, capsicum, celery, carrot, zucchini, tomatoes, paste, rosemary and stock in a 4.5-litre (18-cup) slow cooker; stir to combine.
  • 2
    Wrap each potato, separately, in foil; place on top of vegetable mixture in cooker. Cook, covered, on low for 8 hours.
  • 3
    Carefully remove potatoes; when cool enough to handle, discard foil. Season vegetable 'bolognese' to taste.
  • 4
    Cut lengthways down centre of each potato; press down lightly on a board to open potato slightly. Place potatoes on serving plates; top with vegetable 'bolognese' and parsley.


This would be a great way to make baked potatoes for a large crowd, filling your cooker with potatoes until three-quarters full. Serve them straight from the cooker.Serve with parmesan crisps and sour cream.

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