Lasagna Style Jacket Potato

Instructions

1. Preheat oven to 200°C (400°F). Prick potatoes with a fork, rub with olive oil, salt, and pepper. Bake for 35-40 minutes until tender and crispy on the outside.
2. While potatoes cook, heat olive oil in a large pan over medium-high heat. Add diced onion and cook until softened, about 3 minutes.
3. Add minced garlic and cook for 1 minute until fragrant. Add ground beef and brown, breaking it up with a spoon, about 5-7 minutes.
4. Stir in tomato paste and cook for 1 minute. Add canned tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
5. Make the béchamel sauce: melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes while stirring constantly.
6. Gradually add milk while whisking to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg.
7. Remove sauce from heat and stir in 150g of cheddar cheese until melted and smooth.
8. When potatoes are cooked, carefully cut them in half lengthwise. Scoop out a little flesh from the center to create a slight well (optional, for easier topping).
9. Divide the beef ragù sauce among the four potato halves, spooning it generously over the tops.
10. Top each potato half with a generous portion of béchamel sauce, spreading it evenly.
11. Sprinkle remaining cheddar and parmesan cheese over each potato.
12. Place topped potatoes on a baking tray and bake at 180°C (350°F) for 10-12 minutes until the cheese is melted and lightly golden.
13. Remove from oven, let cool for 2 minutes, and serve hot. Garnish with fresh basil or parsley if desired.