Bolognese Baked Potato

Name: Bolognese Baked Potato
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 4
Cuisine: italian

Add to recipe book

roubashahin.com.au

Mains Sides

A fluffy baked potato stuffed with rich bolognese sauce and melted cheese. This is comfort food done right!

PREP TIME

10 minutes

COOK TIME

1 hour 10 minutes

SERVES

About this recipe

I grew up eating so many potato dishes, but not spuds – baked potato! They were a treat—considered Western food for us. But when we had them, we made them count. And bolognese? That was a household favourite—because who didn’t love Italian food, especially in the ‘90s? A big pot of rich, slow-cooked sauce was always worth the wait, ladled over pasta or scooped up with warm bread.

So, why not bring the two together? A fluffy, oven-baked potato stuffed with hearty bolognese and topped with melty cheese is pure comfort food. It’s simple, satisfying, and makes the perfect easy meal. If you love potatoes as much as I do, you need to try my spicy garlic roast potatoes (Batata Hara) for a bold, garlicky kick. Or, if you’re after something lighter, my Potato and Sumac Salad is fresh and zesty. And if you want to take this idea even further, I’ve combined bolognese with potatoes and eggplant to create a warming bake—you’ll love my Eggplant Bolognese Bake.

Ingredients

Main Ingredients

6 large potatoes (such as Sebago or Russet)
Olive oil
Salt to season
1 cup shredded mozzarella

Bolognese Sauce:

3 tablespoon Olive oil
3 cloves garlic, crushed
1 onion, finely chopped
1 fresh chilli, diced (optional)
500 grams beef mince
500 grams passata sauce
Salt and pepper to taste
1 teaspoon dried oregano
2 tablespoons chopped parsley

Notes from Rouba

Leftover bolognese? Use it for pasta or freeze it for later.
Try adding roasted eggplant chunks to the bolognese for extra depth.
Mozzarella melts beautifully, but you can also use parmesan or cheddar.
This works great with sweet potatoes for a slightly sweeter version.

Method

Step 1: Bake the Potatoes:

Preheat oven to fan 180°C fan forced (200°C no fan)(

Prick potatoes all over with a fork to allow steam to escape. Rub each potato with olive oil and sprinkle generously with salt. Wrap each one first in baking/parchment paper, then in foil. Place on a baking tray and bake.

Medium potatoes: 50-60 minutes. Large potatoes: 70-80 minutes

Check doneness by inserting a knife—it should glide through easily.

Step 2: Make the Bolognese Sauce:

Heat olive oil in a pan over medium heat. Add garlic, onion, and chilli (if using) and sauté until softened. Stir in beef mince and cook until browned, breaking it up as it cooks. Pour in passata, season with salt, pepper, oregano. Simmer for 20-25 minutes until thickened. Garnish with parsley.

Step 3: Assemble

Once the potatoes are baked, unwrap and split them open with a knife. Fluff up the inside with a fork. Spoon warm bolognese sauce over each potato. Top generously with shredded mozzarella and let it melt.