Save This recipe brings together two nostalgic favorites into one crave-worthy bite. Mac and Cheese Potato Skins are crispy baked russets filled with silky homemade macaroni and cheese, then finished under the broiler for the ultimate cheesy crust. As a party snack or cozy weekend treat, these are always a hit in my house and not a single bite goes unclaimed.
I started making these as a fun appetizer for game nights. Everyone quickly dubbed them the ultimate comfort food combo and now they are a must for any get-together.
Ingredients
- Russet potatoes: These potatoes have thick skins that crisp up perfectly and hold their shape for stuffing Choose ones that feel firm and heavy with no soft spots
- Olive oil: Helps the potato skins turn golden and crunchy Go with a fragrant extra virgin variety for best flavor
- Kosher salt and black pepper: Season the potatoes for maximum flavor Choose coarse kosher salt and freshly cracked pepper if you have it
- Elbow macaroni: A classic shape that fills the skins just right Look for a brand that cooks up with a bit of bite for texture
- Unsalted butter: The base for that creamy cheese sauce Choose fresh butter for a clean flavor
- All-purpose flour: Thickens the sauce Choose unbleached flour for the best consistency
- Whole milk: Makes the cheese sauce velvety and rich Avoid low fat or skim for creamiest results
- Sharp cheddar cheese: Use a high-quality block and shred it yourself for best melt and full cheddar punch Aged cheddar brings extra tang
- Garlic powder and mustard powder: Both add depth and character to the cheese sauce Choose fresh spices for maximum impact
- Fresh chives: Bright and herbaceous they lift up the richness of the cheese Look for bright green chives with no wilting
- Cooked bacon: Optional for savory crunch Choose a smoky thick cut if you want a flavor boost
Instructions
- Prepare the Potatoes:
- Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Scrub the potatoes until the skins are very clean then dry them completely. Prick each potato several times with a fork to release steam while baking.
- Bake the Potatoes:
- Rub each potato with olive oil making sure to coat the skins evenly. Sprinkle all over with salt and pepper. Arrange them directly on the oven rack for the best heat circulation and bake for forty five to fifty minutes until completely tender and the skins have crisped. Let them cool until you can handle them comfortably.
- Cook the Macaroni:
- While potatoes are in the oven bring a pot of salted water to a boil. Cook the elbow macaroni according to package instructions until just al dente so it keeps a little bite and will not get mushy when baked. Drain thoroughly and set aside.
- Make the Cheese Sauce:
- Set a saucepan over medium heat and add the butter. When the butter melts fully and bubbles begin to form whisk in the flour until it is completely smooth and bubbling gently. Continue whisking for a full minute to eliminate any raw flour taste. Gradually begin pouring in the milk whisking the whole time so no lumps form. Continue cooking while whisking until the sauce thickens and coats the back of a spoon about two to three minutes.
- Finish the Macaroni and Cheese:
- Remove the saucepan from heat. Stir in one cup of shredded sharp cheddar cheese allowing it to fully melt and blend into the sauce. Add the garlic powder and mustard powder stirring to combine. Taste and season with salt and pepper as needed. Next gently fold in the drained macaroni making sure all the pasta is coated evenly with sauce.
- Scoop Out the Potato Skins:
- Once the baked potatoes are cool enough slice each in half lengthwise. Use a spoon to scoop out most of the potato flesh leaving about a quarter inch border of potato attached to the skin for sturdiness. Reserve the scooped potato for another recipe like mashed potatoes or soup.
- Fill the Skins:
- Arrange the potato skins cut side up on a baking sheet lined with parchment for easy cleanup. Carefully fill each with a portion of creamy macaroni and cheese mounding it slightly above the rim. Sprinkle over the remaining half cup of shredded cheddar cheese so each skin gets a cheesy crust.
- Melt the Cheese and Finish:
- Slide the filled potato skins back into the oven. Bake for ten to twelve minutes until the cheese on top is completely melted and golden with bubbling edges.
- Garnish and Serve:
- Take the potato skins out of the oven and immediately sprinkle with freshly chopped chives for color and a punch of freshness. If using add a generous handful of crumbled cooked bacon for a smoky finish. Serve hot and watch them disappear.
Save I love the sharp cheddar in this filling the way it melts into every crevice of macaroni is pure comfort It always reminds me of Sunday afternoons spent cooking with my daughter as she proudly sprinkled the chives across the top
Storage Tips
Cool leftover potato skins before storing in an airtight container This prevents sogginess and keeps the cheese crisp on top Pop them in the fridge for up to three days and reheat in a hot oven or air fryer for best results The skins freeze well too Just wrap tightly and thaw overnight before reheating for a quick party snack
Ingredient Substitutions
If you are out of russet potatoes Yukon gold will work but their skins will be thinner For a twist try smoked gouda in place of cheddar Use your favorite pasta shape if you have no elbows Gluten free macaroni and flour make it allergy friendly and omitting the bacon keeps this dish vegetarian
Serving Suggestions
Top finished potato skins with tangy sour cream for richness or serve with a simple salad for a meal Make them smaller with baby potatoes for a one bite appetizer At game day gatherings I keep the bacon and chives on the side for guests to customize
Cultural and Historical Context
Potato skins and macaroni and cheese both have deep roots in American comfort food traditions Potato skins became popular in the seventies as bar snacks while mac and cheese has been an American classic for centuries The combination is a playful nod to the spirit of cozy gatherings and unfussy fun
Seasonal Adaptations
Mini versions are perfect for summer cookouts Try adding roasted vegetables to the filling in fall for extra heartiness A dash of smoked paprika in the cheese sauce makes them winter cozy
Success Stories
I have served these at holiday parties and watched even picky eaters go back for seconds One year my niece made a double batch for her college friends and they did not last ten minutes Sharing them always brings people together and never fails to spark new kitchen memories
Freezer Meal Conversion
Prepare skins and fill as directed but do not bake Arrange on a tray and freeze until solid then transfer to freezer bags When ready to serve bake directly from frozen adding a few extra minutes to melt the cheese through This makes them a perfect prep ahead appetizer for busy weeks
Save Enjoy these ultimate comfort food bites!
Recipe Questions
- → How can I make the potato skins extra crispy?
After scooping out the potato flesh, brush the skins with olive oil and broil for 2–3 minutes before filling.
- → Can I use a different cheese instead of cheddar?
Yes, you can try smoked gouda, pepper jack, or your favorite blend to create a unique flavor twist.
- → Is it possible to make this vegetarian?
Simply omit the bacon topping to keep the dish vegetarian-friendly without sacrificing flavor.
- → Do I need to peel the potatoes?
No, leave the skins on for structure and extra crisp. Just scrub the potatoes clean before baking.
- → What’s the best way to serve these at a party?
Arrange hot potato skins on a platter and garnish with chives and optional bacon right before serving.
- → Can leftover potato flesh be used for another dish?
Absolutely! Save the scooped potato flesh for mashed potatoes, soups, or casseroles.