Cook the jacket potatoes

• Pierce the potatoes all over, then 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: bake at 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.
• Season with black pepper, then 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 garlic 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.