"South of the Border" Slow Cooker Bolognese Stuffed Potatoes
This versatile fix it and forget bolognese sauce is great loaded into baked potatoes, stuffed into a taco or as a pasta sauce. It's gluten-free, dairy-free, Paleo and can be modified to be Whole30 compliant.
Print
Pin
Servings: 8
Ingredients
For the sauce
- 2 pounds ground beef
- 16 ounce jar tomato-based red salsa
- 14.5 ounce can diced tomatoes
- 1 large yellow onion diced
- 1 jalapeno seeds removed; diced
- 1 tablespoon onion powder
- 1 tablespoon maple syrup omit for Whole30
- 1 tablespoon smoked paprika
- 1 teaspoon salt
For the stuffed potatoes topping (optional)
- 4 large russet potatoes
- thinly sliced green onion
- diced red onion
- sliced jalapeno
- halved cherry tomatoes
- sliced basil
- extra tomato-based red salsa
Instructions
For the sauce
- Add all of the sauce ingredients to a slow cooker; stir well to combine.
- Cover and cook on low heat for 6 hours (or high heat for 3 hours), stirring occasionally.
For the potatoes
- While the sauce is cooking, preheat the oven to 300 degrees.
- Scrub the potatoes and then pierce them on all sides with a fork.
- Place on a baking sheet and then into the preheated oven for 90 minutes or until softened.
- Keep warm until ready to use.
- To assemble
- Halve the potatoes. Use the back of a spoon to gently cave in the center (making a bowl shape).
- Spoon the bolognese into the potatoes.
- Sprinkle with your choice of toppings.
Notes
This recipe yields a generous amount. Divide ingredient amounts in half if serving less people or freeze leftovers for up to 2 months.