Baked Potatoes with Lentil Bolognese
Ingredients
- 2 large, 175-200g, baking potatoes
- 2 tbsp extra virgin olive oil
- flakes of salt such as malden
- 250g merchant gourmet tomatoey french puy & green lentils
- 100ml tomato juice
- grated cheddar cheese
- butter
Preparation
Pre-heat your oven to 200c
Put the potatoes onto a flat baking tray with no raised sides
Prick with a fork 7-9 times
Rub the potatoes all over with olive oil
Scatter the salt evenly over the potatoes, so that the flakes stick
Bake for 1 and 1/4 to 1 and 1/2 hours until the skin is golden, crisp and you can easily insert your fork into the flesh
Once the potatoes are ready, heat the tomatoey lentils with the tomato juice
Cut a cross into the potatoes to reveal their creamy flesh
I like to pop a knob of butter inside them at this stage) spoon the lentils and sauce over and around the potatoes
Serve with more butter and cheese if you fancy it