Ingredients
- 4 large Red Jacket potatoes
- 1 tablespoon extra virgin olive oil
- 1 cup cooled Quick and Easy Bolognese Sauce (see notes)
- 2 tablespoons basil pesto
- 2/3 cup grated pizza cheese
- Fresh basil leaves, to serve
- Salad leaves, to serve
Directions
- Step 1
Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
- Step 2
Cut 3mm-thick slices along each potato, being careful not to cut the whole way through. Place on prepared tray. Drizzle with oil. Season with salt and pepper. Roast for 1 hour or until tender.
- Step 3
Combine bolognese and pesto in a bowl. Season with salt and pepper. Spoon onto the potatoes, pushing into the cuts. Sprinkle with cheese. Bake for a further 10 to 15 minutes or until bolognese is heated through and cheese is melted and golden.
- Step 4
Stand potatoes for 5 minutes. Sprinkle with basil. Serve with salad.
Serving size: 6
Recipe courtesy of taste.com.au