Preheat oven to 350 degrees. Wash your baking potatoes well, then place on a piece of aluminum foil. Pierce a few times with a fork or knife. Rub a little olive oil on the outside of the skin, and sprinkle on a little salt and pepper. Wrap up in foil, and bake in preheated oven for 1 hour, or until soft. Remove from oven, slice down the middle, and scoop out the inside of the potatoes to a bowl. Mix in ricotta cheese, oregano and salt and pepper to taste. Stir well, then transfer back to potato skins.

To a large bowl, add ground beef, breadcrumbs, eggs, onion, garlic, asiago (or parmesan) cheese, salt and pepper. Mix well. Form into balls about the size of a golfball. Place onto a baking sheet, and bake in 350 degree oven, preheated oven, for 15-20 minutes, or until cooked through.

Warm 2 tbsp of olive oil in a large pan. Add in onions and garlic, and saute until fragrant, 5-8 minutes. Add in crushed tomatoes, tomato paste, remaining 2 tbsp of olive oil, sugar cane, oregano, salt and pepper. Simmer, stirring frequently, for 20 minutes.

Once meatballs are cooked, transfer into the tomato sauce, stir, and reduce heat to simmer.

Spoon 3 - 4 meatballs, and desired amount of sauce onto the baked potato. Sprinkle on shredded mozzarella cheese. Return to 350 degree oven for a minute, to allow cheese to melt.