Lasagne-style jacket potato recipe

By PA

“A delicious jacket potato loaded with rich bolognese sauce, creamy béchamel and melted cheese – all the flavours of lasagne in a crispy potato!” says Anthea Malialis.

Ingredients:(Serves 2)Prep: 15 minutesCook: 65-75 minutes

2 large baking potatoes2tbsp olive oilSea saltPepper300g beef mince (or half pork and beef mince)1 onion, diced2 garlic cloves, minced125ml red wine400g tin of chopped tomatoes2tbsp tomato purée1 chicken stock cube1tbsp dried oregano1tbsp dried basil2 bay leaves30g chopped parsley, plus extra to garnish2tbsp butter

For the béchamel:2tbsp butter2tbsp plain flour300ml milk1 bay leaf100g mozzarella, grated50g Cheddar, grated50g Parmesan, grated

Method:

1. Preheat the oven to 200°C/180°C fan/gas mark six. Pierce the potatoes all over with a fork. Brush them with olive oil, season with sea salt, then wrap them in foil and bake for 50–60 minutes. Remove the foil and cook for another 15 minutes to crisp the skin.

2. Meanwhile, brown the mince in a pan over a medium-high heat. Add the onion and garlic, and cook until softened (about five minutes). Add the wine and allow it to cook off for five minutes, then stir in all the rest of the ingredients except for the butter and simmer for 20 minutes until thick. Season with salt and pepper.

3. For the béchamel, melt the butter in a pan over a medium heat, stir in the flour and cook for one minute. Gradually whisk in the milk, then add the bay leaf and simmer until thick, stirring constantly. Remove the bay leaf and stir in half the mozzarella and Cheddar. Season with salt and pepper.

4. Put the potatoes in an ovenproof dish. Open them up, add the butter and fluff the insides with a fork. Layer first with the bolognese sauce, then with the béchamel.

5. Top with the rest of the cheese, then put into the oven for five minutes until golden. Garnish with parsley.

Super Home Cook by Anthea Malialis is published in hardback by Ebury Press. Photography by Hannah Hughes. Available now.