Bolognese Jacket Potato
A new favourite of mine for a hearty winter meal prep option, while also being a great gluten free alternative for those who go gluten/grain free, and just aren’t a fan of those gluggy gluten free pastas.
It’s high protein, full of flavour and healthy fats to keep you feeling full and all warm on the inside throughout those harsh winter days. Also a perfect post-workout meal for fuelling lean muscle growth, so your hard earned gym efforts don’t go to waste :) Aside from baking the potatoes whole which takes very little preparation but up to hour to cook, the sauce recipes is a fast, simple and nutritious. So you can crawl back into your bed on a Sunday sooner all whilst knowing you have a full week of yummy meals ready to go throughout the week.
My personal favourite potatoes are the red ones but sometimes I’ll mix it up with some sweet potato (these take less time to bake). If you are looking for a veggie/vegan option you can always use soy protein or beans in place of the mince, and nutritional yeast for the parmesan. However I highly recommend not skimping on the sour cream, cause it is oh so deliscioso!
Enjoy and don’t forget to tag me @the.ethical.omnivore_ & @ayla_asana
Ingredients
5x small-medium potatoes
1Tbsp olive oil
600gm kangaroo mince
2 Large carrots diced
1 medium broccoli head chopped
400gm bolognese past sauce
1Tbsp pasta sauce
1/4tsp sea salt
black pepper, cayenne
sour cream
parmesan
parsley/ coriander
Method
potatoes
Set your oven to 180 degrees.
Wash, dry and then wrap your potatoes in foil. Place in the oven for 45min or so, until you can poke a skewer easily through them.
As your potatoes are cooking begin making your bolognese sauce .
sauce
Heat the olive oil in a deep set frypan or saucepan. Add the mince and herbs, and cook on high for 5 mins.
Add in the carrot, broccoli and sauce then cook a further 5 mins. Then add salt, pepper to taste, lower the heat to medium, and simmer for a further 10-15 mins.
Set aside.
Once your potatoes and sauce are both cooked divide your potatoes into 5 seperate containers (ideally glass, never put hot food into plastic! This includes reheating/microwaving). Then plop your sauce on top. Add a dollop of sour cream and a shave of parmesan, plus your parsley. And voila!
5 serves