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Cook the jacket potatoes: Pierce potatoes, rub with olive oil and salt. Air fry at 180°C for 45 minutes, then another 10 minutes until crispy. Oven option: 200°C for about 1 hour until fluffy inside and crunchy outside.
Make the cheesy béchamel: Melt butter in a pan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Season with black pepper, then stir through mixed cheese and Parmesan until melted and creamy. Set aside.
Assemble the tray bake: Place all 4 crispy jackets into a large tray. Slice open and gently mash the centres with butter, salt and pepper. Spoon 1 tablespoon of béchamel into each potato and mix through the fluffy middle. Now layer in this order: Add the leftover Bolognese, pour over more béchamel sauce, sprinkle over mozzarella or mixed cheese, finish with a generous grating of Parmesan.
Final melt: Bake at 180°C for 10–12 minutes or air fry at 180°C for 4–5 minutes until golden, bubbling and irresistible.