Ragu Jacket Potatoes with Crispy Kale
Fluffy jacket potatoes with crisp skins, piled with hot meaty ragu and crunchy roasted kale. Simple, filling and free from the big allergens.
Made with Slow cooked ragu. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelEasy
- Costabout £1.59 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Prick the potatoes all over with a fork, rub with 1 tbsp of the oil and half the salt, and place straight on the oven shelf. Bake for 1 hour to 1 hour 15 minutes until the skins are crisp and the middles are soft.
70 min - 2
Tear the kale into bite sized pieces, dry it well and toss with the remaining oil, salt and the paprika. Spread on a baking tray.
- 3
Roast the kale on a shelf below the potatoes for the last 8 to 10 minutes until the edges are crisp. Take care, as it burns quickly.
9 min - 4
Tip your ready made ragu (see the base recipe) into a pan with 3 tbsp water and warm over a medium heat for 8 to 10 minutes, stirring now and then, until it is steaming hot all the way through.
9 min - 5
Split each potato open and fluff the insides with a fork. Spoon over the hot ragu.
- 6
Top with the crispy kale and a sprinkle of nutritional yeast, then serve straight away.
Tips
- Putting the potatoes straight on the oven shelf gives crispier skins than baking them on a tray.
- Dry the kale thoroughly after washing. Wet leaves steam and go soft instead of crisping.
- Cook the potatoes in the microwave for 8 minutes first, then finish in the oven for 20 minutes, if you are short of time.
Storing and freezing
Cool leftover filling within 90 minutes and keep in the fridge for up to 3 days. Store potatoes separately, and reheat both until steaming hot all the way through, once only.
Questions
Can I use sweet potatoes?
Yes. Bake them for 45 to 55 minutes, until soft. The sweetness goes well with the savoury ragu. Choose similar sized potatoes so they cook evenly.
Can I add cheese?
Yes, grated cheddar or mozzarella melts nicely on top. That would make the dish no longer dairy free, so keep the nutritional yeast if you need to avoid milk.
Is this gluten free?
Yes, as long as your ragu was made with gluten free stock, as in the base recipe. Potatoes, kale, oil and nutritional yeast are naturally gluten free. Check labels on any bought extras.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
