Name: Slow-cooker loaded veg ‘bolognese’ baked potatoes
Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: 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

Cook this vegetable-packed bolognese and potatoes in the slow cooker together and come home to a hearty vegetarian meal.

Looking for more slow-cooker recipes or baked potato recipes?

Ingredients

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

Method

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.
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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