Bolognese jacket potatoes

Bolognese jacket potatoes

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Bolognese jacket potatoes

The ingredient of Bolognese jacket potatoes

  1. 4 huge (1kg) sebago potatoes
  2. 1 quantity lasagne mince combination (see related recipe)
  3. 1 cup Roasted carrot (see associated recipe), chopped
  4. half cup frozen peas
  5. Grated parmesan cheese, to serve

The instruction how to make Bolognese jacket potatoes

  1. Preheat oven to two hundredu00b0C/180u00b0C fan-pressured. Wash potatoes and pat dry with paper towel. Pierce potatoes throughout with a fork. Wrap for my part in foil. Place on a baking tray. Bake for 1 hour 20 mins or until soft while a skewer is inserted into centre of potato. Set aside for 10 minutes.
  2. Place mince aggregate in a saucepan over medium-high warmth. Add carrot. Bring to the boil, adding 1/four cup cold water if wanted. Reduce heat to medium-low. Simmer for 10 mins or until heated. Add peas. Simmer for five minutes or till peas are smooth. Season with salt and pepper.
  3. Carefully get rid of potatoes from foil. Cut a small cross within the top of every potato. Using a tea towel, maintain 1 potato and squeeze base gently to open top. Repeat with closing potatoes. Place potatoes on plates. Top with mince combination and parmesan. Serve.

Nutritions of Bolognese jacket potatoes

fatContent: 351.091 calories
saturatedFatContent: 8.5 grams fat
carbohydrateContent: 3.4 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 21.6 grams protein
sodiumContent: 40 milligrams cholesterol

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