Baked potato Bolognese
30 min
3
Ingredients
600 g
potatoes
2 tablespoons
olive oil
1
zucchini
1 packet
Fant seasoning blend for spaghetti Bolognese
100 ml
cooking cream (unsweetened)
150 g
ricotta cheese
PREPARATION
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.
SERVING
Serve warm potatoes with the salad of your choice.
ADVICE
Before serving, sprinkle with freshly chopped parsley.
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