Mac and Cheese Potato Skins (Print View)

Crispy potato skins stuffed with macaroni, cheddar, and chives for a comforting starter or snack.

# Components:

→ Potatoes

01 - 4 large russet potatoes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

→ Mac and Cheese Filling

05 - 1 cup elbow macaroni
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 cup whole milk
09 - 1 1/2 cups sharp cheddar cheese, shredded (divided)
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon mustard powder
12 - Salt and pepper to taste

→ Toppings

13 - 2 tablespoons chopped fresh chives
14 - 1/4 cup cooked and crumbled bacon (optional)

# Directions:

01 - Preheat your oven to 400°F (200°C). Thoroughly scrub the russet potatoes and pat them completely dry. Pierce each potato several times with a fork. Rub the potatoes with olive oil, kosher salt, and black pepper. Place the seasoned potatoes directly onto the oven rack and bake for 45–50 minutes, or until they are tender when pierced. Allow them to cool slightly.
02 - While the potatoes are baking, cook the elbow macaroni in salted boiling water according to the package directions until al dente. Drain the macaroni thoroughly and set aside.
03 - In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a paste. Gradually add the whole milk while whisking constantly until the mixture thickens into a smooth sauce, approximately 2–3 minutes.
04 - Remove the saucepan from the heat. Stir in 1 cup of the shredded sharp cheddar cheese until melted. Incorporate the garlic powder and mustard powder. Season the mixture with salt and pepper to your preference. Gently fold in the cooked elbow macaroni.
05 - Once the potatoes are cool enough to handle, carefully cut each potato in half lengthwise. Gently scoop out most of the cooked potato flesh, ensuring a 1/4-inch shell remains. Reserve the scooped potato flesh for another culinary use.
06 - Arrange the hollowed potato skins on a baking sheet. Generously fill each potato skin with the prepared mac and cheese mixture. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each filled skin.
07 - Return the baking sheet to the preheated oven and bake for an additional 10–12 minutes, or until the cheese on top is completely melted and bubbly. Garnish the finished potato skins with chopped fresh chives and crumbled bacon, if using. Serve hot.

# Expert Advice:

01 -
  • Easy to make ahead and assemble before guests arrive
  • A creative way to use up leftover baked potatoes
  • Customizable with your favorite cheeses or vegetarian toppings
  • Gives you perfectly crisp potato skins and gooey mac and cheese in every bite
02 -
  • Rich in comforting carbs perfect for a crowd
  • Vegetarian friendly when you leave out the bacon
  • Make ahead up to the filling step and bake off just before serving
03 -
  • Always prick the potatoes thoroughly before baking or you risk them bursting in the oven
  • For the crispiest skins brush them with extra olive oil and give them a quick broil before filling
  • Do not skip shredding your own cheese pre shredded will not melt as smoothly for that velvety finish

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