Cook the jacket potatoes

• Pierce the potatoes, rub with olive oil spray and sea salt.
• Air fry at 180 °C for 45 minutes, then a further 10 minutes until crispy. Oven option: 200 °C for about 1 hour until fluffy inside and crunchy outside.

Make the cheesy béchamel

• Melt the butter in a pan over medium heat.
• Stir in the flour and cook for 1 minute.
• Gradually whisk in the milk until smooth and thickened, then season with black pepper and stir through the mixed grated cheese and Parmesan until melted and creamy. Set aside.

Assemble the tray bake

• Place the crispy jackets in a large tray, slice open and gently mash the centres with butter, salt and pepper.
• Spoon a little béchamel into each potato and mix through the fluffy middle.
• Layer the Bolognese, then more béchamel, the mozzarella and a generous grating of Parmesan.

Final melt

• Bake at 180 °C for 10–12 minutes, or air fry at 180 °C for 4–5 minutes, until golden and bubbling.