Cook this vegetable-packed bolognese and potatoes in the slow cooker together and come home to a hearty vegetarian meal.
Looking for more slow-cooker recipes or baked potato recipes?
Ingredients
Method
Place onion, garlic, eggplant, capsicum, celery, carrot, zucchini, tomatoes, paste, rosemary and stock in a 4.5-litre (18-cup) slow cooker; stir to combine.
Wrap each potato, separately, in foil; place on top of vegetable mixture in cooker. Cook, covered, on low for 8 hours.
Carefully remove potatoes; when cool enough to handle, discard foil. Season vegetable ‘bolognese’ to taste.
Cut lengthways down centre of each potato; press down lightly on a board to open potato slightly. Place potatoes on serving plates; top with vegetable ‘bolognese’ and parsley.
This would be a great way to make baked potatoes for a large crowd, filling your cooker with potatoes until three-quarters full. Serve them straight from the cooker.
Serve with parmesan crisps and sour cream.
Note
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