Lasagna Style Jacket Potato
Lasagna Style Jacket Potato
Ingredients
For the Jacket Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter, softened
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
For the Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1/8 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Pat them dry completely. Pierce each potato several times with a fork.
⏱️ 2 min•🌡️ 400
- 2
Rub the potatoes with olive oil, then sprinkle with salt and black pepper. Place them directly on the oven rack and bake for 45-60 minutes, or until the skin is crispy and the interior is fork-tender. (Alternatively, you can air-fry them at 375°F for 35-45 minutes).
⏱️ 45 min•🌡️ 400
- 3
While the potatoes are baking, prepare the meat sauce. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 4
Stir in the marinara sauce, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook gently for at least 15 minutes while you prepare the béchamel sauce.
⏱️ 15 min
- 5
For the béchamel sauce, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 2 min
- 6
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with nutmeg, salt, and black pepper. Remove from heat.
⏱️ 7 min
- 7
Once the potatoes are cooked, carefully remove them from the oven. Using a sharp knife, make a crosswise cut about 3/4 of the way through the top of each potato. Gently squeeze the ends of the potato to open it up and fluff the interior.
⏱️ 3 min
- 8
Add 1 tablespoon of softened butter to the hot, fluffed flesh of each potato. Use a knife or fork to mash the butter into the potato flesh.
⏱️ 2 min
- 9
Sprinkle about 1/4 cup of shredded mozzarella cheese into each potato, over the buttered flesh.
⏱️ 1 min
- 10
Spoon a generous amount of the meat sauce over the cheese in each potato.
⏱️ 1 min
- 11
Drizzle a spoonful or two of the béchamel sauce over the meat sauce.
⏱️ 1 min
- 12
Top each potato with another sprinkle of shredded mozzarella cheese.
⏱️ 1 min
- 13
Return the loaded potatoes to the oven (or place under a broiler) for 5-8 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 7 min•🌡️ 400
- 14
Carefully remove from the oven. Garnish with fresh chopped parsley before serving. Serve hot and enjoy with a fork!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Style Jacket Potato
Ingredients
For the Jacket Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter, softened
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
For the Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1/8 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Pat them dry completely. Pierce each potato several times with a fork.
⏱️ 2 min•🌡️ 400 - 2
Rub the potatoes with olive oil, then sprinkle with salt and black pepper. Place them directly on the oven rack and bake for 45-60 minutes, or until the skin is crispy and the interior is fork-tender. (Alternatively, you can air-fry them at 375°F for 35-45 minutes).
⏱️ 45 min•🌡️ 400 - 3
While the potatoes are baking, prepare the meat sauce. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 4
Stir in the marinara sauce, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook gently for at least 15 minutes while you prepare the béchamel sauce.
⏱️ 15 min - 5
For the béchamel sauce, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 2 min - 6
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with nutmeg, salt, and black pepper. Remove from heat.
⏱️ 7 min - 7
Once the potatoes are cooked, carefully remove them from the oven. Using a sharp knife, make a crosswise cut about 3/4 of the way through the top of each potato. Gently squeeze the ends of the potato to open it up and fluff the interior.
⏱️ 3 min - 8
Add 1 tablespoon of softened butter to the hot, fluffed flesh of each potato. Use a knife or fork to mash the butter into the potato flesh.
⏱️ 2 min - 9
Sprinkle about 1/4 cup of shredded mozzarella cheese into each potato, over the buttered flesh.
⏱️ 1 min - 10
Spoon a generous amount of the meat sauce over the cheese in each potato.
⏱️ 1 min - 11
Drizzle a spoonful or two of the béchamel sauce over the meat sauce.
⏱️ 1 min - 12
Top each potato with another sprinkle of shredded mozzarella cheese.
⏱️ 1 min - 13
Return the loaded potatoes to the oven (or place under a broiler) for 5-8 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 7 min•🌡️ 400 - 14
Carefully remove from the oven. Garnish with fresh chopped parsley before serving. Serve hot and enjoy with a fork!
⏱️ 2 min