Step 1

Preheat the oven to 200C (180C fan / 390F).

Step 2

Wash your potatoes and skewer through them several times to allow steam to escape and to ensure even cooking.

Step 3

Rub with olive oil, sprinkle with salt and bake for 1 hour until crisp and delicious.

Step 4

About 15 minutes before the end of the cooking time, you can start your bolognese.

Step 5

Put the olive oil in a large non-stick pan and warm over medium heat.

Step 6

Add the carrot, onion, garlic, oregano and a pinch of salt and pepper.

Step 7

Sweat until soft. This should only take a couple of minutes as the veggies are grated.

Step 8

Push the sweated vegetables to the sides of the pan, add the mince and fry for a couple more minutes, breaking it up with your spoon as it cooks until just browned.

Step 9

Add the tomato puree and stir through.

Step 10

Add the red wine and allow it to bubble for 2 minutes and turn syrupy.

Step 11

Next, add the tomatoes and Worcestershire sauce and give everything a good stir.

Step 12

Bring up to a simmer for about 5 minute until the bolognese thickens and darkens.

Step 13

Finally, add the milk and stir through, then season to taste.

Step 14

When your jacket potatoes are baked, push a skewer into the centre of each to ensure they are soft all the way through, then transfer to plates.

Step 15

Cut a cross into each one and top generously with the bolognese. Serve with grated cheese as an optional extra.