Preheat oven to hot, 200°C. Line an oven tray with baking paper.
Heat oil in a large saucepan on high. Saute onion for 1-2 minutes, until tender. Add mince and brown for 4-5 minutes, breaking up lumps with a spoon as it cooks.
Add paste and tomatoes and cook for 2-3 minutes, until softened. Remove from heat. Stir beans, salami, parsley and chilli through.
Halve potatoes, scoop out a little of the flesh and discard. Arrange on tray. Pile mince mixture evenly into potatoes. Sprinkle with cheese. Bake for 10-12 minutes, until heated through and cheese melts.
Sprinkle with extra parsley and serve with sour cream.
- Use leftover roasted jacket potatoes, or boil whole potatoes for 25-30 minutes, or pierce and microwave for 5-7 minutes each.
- This is a great way to use leftover bolognaise sauce.
- Use 1 chopped tomato in place of the cherry tomatoes.