Preheat the oven to 200°C / 400°F.

Scrub the potatoes thoroughly under running water. There's no need to peel them—the skin becomes deliciously crisp in the oven.

Pat the potatoes dry and prick them several times with a fork.

Rub each potato with a little olive oil and sprinkle lightly with salt.

Place the potatoes directly on an oven rack or arrange them on a baking sheet.

Bake for approximately 1 hour, or until the potatoes are completely tender inside and the skins are crisp.

Larger potatoes may need a little longer, so check them by inserting a knife into the center.

While the potatoes finish baking, reheat the Veggie-Packed Lentil Bolognese in a small saucepan or skillet.

If the sauce has become very thick in the fridge, add a splash of water while reheating.

Remove the baked potatoes from the oven.

Carefully cut each potato open lengthwise without cutting all the way through.

Gently press the sides to open up the center and fluff the potato flesh slightly with a fork.

Spoon plenty of warm lentil bolognese into each potato.

Finish with a generous handful of grated cheese.

The heat from the potatoes and bolognese will start melting the cheese immediately.

If you want the cheese extra melty and golden, return the filled potatoes to the oven for another 5–10 minutes, or place them briefly under the broiler.

Serve hot.