Baked jacket potato with Bolognese and crème fraîche

For this recipe, you will need: potatoes, store-bought Bolognese sauce, Cheddar and crème fraîche

Serves 4 EASY 1 hr

Boil 4 large potatoes in a pot of salted water over high heat until the potatoes are tender and cooked through, about 50 minutes. Cut a deep cross into each potato, squeezing the base gently to open the cut. Spoon 375ml (1½ cups) store-bought Bolognese sauce over each potato. Sprinkle with grated Cheddar. Place the potatoes under a very hot grill until the cheese has melted, about 6 minutes. Be sure to keep an eye on the potatoes as the toppings can burn easily. Add a dollop of crème fraîche on top. Garnish with fresh thyme leaves, if desired. Serve immediately.

Also try: Four-ingredient chicken and cheese egg “muffins”