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Lasagne-Style Jacket Potato Tray Bake
1 h 35 minServes 4Nutri-Score C€€
C
1 h 35 min
1 h 35 minLasagne-Style Jacket Potato Tray Bake
what you need
Ingredients
baking potatoes (large, pierced with a fork)Produce4 pieces
olive oil spray (for rubbing the potatoes)Pantry10 ml
sea salt (to taste)Spices5 g
black pepper (freshly ground, to taste)Spices3 g
butter (40 g for the potatoes, 40 g for the béchamel)Dairy80 g
leftover Bolognese sauce (reheated)Meat650 g- plain flourPantry40 g
semi-skimmed milkDairy500 ml- mixed grated cheese (grated)Dairy100 g
Parmesan (grated, plus extra for topping)Dairy60 g
mozzarella (grated or torn)Dairy175 g
per serving
Nutrition
578kcal
- Carbs
- 48 g
- Proteins
- 24 g
- Fat
- 33 g
what you’ll use
Tools
Air fryer
Saucepan
Whisk
Baking dish
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Final melt
- Bake at 180 °C for 10–12 minutes, or air fry at 180 °C for 4–5 minutes, until golden and bubbling.