Post by @brittanymccrystal

High Protein Lasagna Jacket Potatoes Serves: 4 | 479 cals | 42 Protein Ingredients -4 Zerella Spud Lite potatoes (approximately 250g each) -Olive oil spray -Salt Quick Bolognese -500g lean beef mince -1 brown onion, finely diced -2 cloves garlic, minced -500g tomato passata -2 tbsp tomato paste -1 tsp Italian herbs -1 tsp garlic powder -Salt & pepper, to taste Light White Sauce -20g light butter -20g plain flour -2 cups (500ml) light milk -Salt & pepper Potato Filling -Scooped potato flesh -2 tbsp light milk -2 tbsp grated Parmesan -2 spring onions, finely sliced Topping * ½ cup (30g) light tasty cheese, grated Method 1. Cook the potatoes: Spray the potatoes with olive oil and season with salt. Air fry at 180°C for 25–35 minutes, or until fork tender. 2. Make the bolognese: While the potatoes cook, spray a large pan with olive oil. Cook the onion for 3–4 minutes until softened, then add the garlic and cook for another minute. Add the beef mince and cook until browned. Stir through the tomato paste, passata, Italian herbs, garlic powder, salt and pepper. Simmer for 15–20 minutes until thick and rich. 3. Make the white sauce: Melt the light butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the light milk until smooth. Continue whisking until the sauce thickens. Season with salt and pepper. 4. Prepare the potatoes: Slice each potato in half and carefully scoop out most of the flesh, leaving a small border to hold its shape. Place the potato flesh into a bowl and mash with the milk, Parmesan, spring onion, salt and pepper until smooth and creamy. 5. Assemble: Spoon the mashed potato back into each potato skin. Top with the bolognese, spoon over the white sauce, then finish with the remaining grated cheese. 6. Bake: Bake at 200°C for 10–15 minutes, or until the cheese is melted, golden and bubbling. #dinner #highprotein #healthy #viral