You’ll Need
Main
1 large baking potato
150g leftover Bolognese sauce
40g mature cheddar, grated
10g Parmesan, grated
1 tsp chopped fresh parsley
Optional but Dangerous
Garlic butter
Chilli flakes
Sour cream
Crispy onions
Extra grated cheese
Method
Preheat your air fryer to 200°C.
Rub the baking potato lightly with a little oil and a pinch of salt.
Air fry for 35–40 minutes, turning halfway through, until the skin is crisp and the centre is fluffy.
While the potato finishes cooking, warm the leftover Bolognese in a small heatproof dish in the air fryer for 4–5 minutes, stirring once.
Slice the potato open and fluff the centre with a fork.
Spoon the hot Bolognese generously into the potato.
Scatter over the cheddar and Parmesan.
Return to the air fryer for 2–3 minutes, until the cheese has melted and is bubbling.
Finish with chopped parsley and any optional toppings before serving.