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“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.
Lasagne-style jacket potato
Ingredients:
(Serves 2)
Prep: 15 minutes
Cook: 65-75 minutes
2 large baking potatoes
2tbsp olive oil
Sea salt
Pepper
300g beef mince (or half pork and beef mince)
1 onion, diced
2 garlic cloves, minced
125ml red wine
400g tin of chopped tomatoes
2tbsp tomato purée
1 chicken stock cube
1tbsp dried oregano
1tbsp dried basil
2 bay leaves
30g chopped parsley, plus extra to garnish
2tbsp butter
For the béchamel:
2tbsp butter
2tbsp plain flour
300ml milk
1 bay leaf
100g mozzarella, grated
50g Cheddar, grated
50g 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, priced £22. Photography by Hannah Hughes. Available now.
