Jacket Potato Bolognese
Baked potato (also known as jacket potato) with its skin on, is the healthiest way to eat potato. Little ones are often well versed in potato chips, so this is often a relatively easy progression as far as vegetables go. The great thing about potatoes is that you can top them with all sorts of delicious and nutritious sauces that children often already like. If all else fails on the sauce front, some butter and cheese normally goes down well too.
Cooking and enjoying a whole potato like this shows kids what potato actually looks like – offering a brilliant teaching opportunity around how potatoes grow.
We’ve got our tried and tested gluten and dairy free bolognese recipe that little ones adore. You can leave out the beans if you like (they are a great source of fibre) – for adults enjoying the meal you can add some sliced mild chilli (as seen in the picture).
This jacket potato bolognese recipe makes around 12 portions so it’s brilliant for freezing and mid week meals.
Adults and kids alike will adore this – it’s packed full of vegetables, too! (*sssh- don’t tell!)
EASY GLUTEN & DAIRY FREE BOLOGNESE RECIPE
Ingredients: (serves 12 – freezable) Packed full of vegetables and flavour!
- One potato per person, washed, pricked and baked (or microwaved) until cooked and drops off skewer
- 1.5kg beef mince
- 4 tablespoons olive oil
- 4 onions (chopped)
- 300g button mushrooms or approx 8 mushrooms (chopped)
- 4 cloves of garlic (minced)
- 2 cans mixed beans (drained and rinsed)
- 1kg tomatoes or approximately 10 tomatoes (or 6 x 400g cans of tomatoes) (chopped)
- 500g zucchini/courgette or approximately 3 zucchinis (chopped)
- 4 large carrots (peeled and chopped small)
- 120g baby spinach (chopped)
- 4 cups beef stock (gluten free)
- 2 tablespoons dried oregano
- salt and pepper to taste