Baked potato Bolognese
Fant seasoning blend for spaghetti Bolognese
cooking cream (unsweetened)
Peel potatoes and slice, and cook in salted water. Be careful not to overcook the potatoes. Drain and place in a baking dish. Cut zucchini into small cubes and fry briefly in hot oil. Mix contents of Fant packet with 500 ml water and add to zucchini. Add in cooking cream, bring to the boil and sauté over low heat for several minutes. Pour sauce over potatoes in the baking dish, and cover with crumbled cheese. Bake about 15 minutes in oven preheated to 200°C.
Serve warm potatoes with the salad of your choice.
Before serving, sprinkle with freshly chopped parsley.