Print Potato Skins Mac and Cheese Here's what you need: medium Yukon potatoes, butter, grated parmesan cheese, black pepper, garlic powder, paprika, salt, Chopped fresh parsley, wooden skewers. Cream cheese and cheddar mac and cheese with a decadent crispy potato skins top! Sprinkle the remaining shredded cheddar over the potato skins and add pepper to taste.

Ingredients of Print Potato Skins Mac and Cheese

  1. Prepare 24 oz of Baby Golden potatoes.
  2. Prepare 2 tbsp of Vegetable oil or olive oil.
  3. You need 1 lb of Elbow macaroni.
  4. It's 3 tsp of Buttter.
  5. Prepare 1 tsp of Flour.
  6. You need 2 1/2 cup of Milk.
  7. Prepare 1 cup of Sour cream.
  8. It's 1 1/3 lb of Shredded cheese.
  9. You need 10 oz of Cream cheese.
  10. Prepare 12 oz of Bacon.
  11. You need 1 tsp of Salt and pepper.

Print Potato Skins Mac and Cheese step by step

  1. Preheat the oven to 450°F. Place the potatoes on a baking sheet and drizzle with 1 tablespoon of oil. Salt and pepper liberally and shake the pan a little to coat them with oil. Roast for 30 minutes, or until cooked through. Then set aside to cool..
  2. Meanwhile, cook the macaroni in a large pot of salted water, according to package instructions. Drain and set aside in a colander..
  3. Using the same pot, melt the butter over medium-high heat. Once melted whisk in the flour and cook the roux (butter-flour mixture) for 1 minute. Then whisk in the milk and add the sour cream and 8 oz cream cheese. Bring to a simmer and whisk until the mixture is thick and smooth..
  4. Add 1 lb shredded cheddar and whisk until smooth. Then add a dash or two of cayenne pepper and salt and pepper to taste..
  5. Pour the cooked macaroni, 2/3 cup crumbled bacon, and 2/3 cup green onions into the cheese sauce. Stir to coat..
  6. Pour the macaroni into a 9X13 inch baking dish and set aside.
  7. For the potato skins recipe: Preheat the oven to Broil. Cut each potato in half lengthwise. carefully scoop of most of the flesh, leaving just a little potato attached to the skin. Reserve the crumbled potato flesh..
  8. Brush the potato skins with oil. With the remaining 2 oz. of cream cheese, place a scant 1/2 tsp dollop of cream cheese in each potato skin..
  9. Sprinkle the crumbled potato over the mac and cheese. Then arrange the potato skins over the top. Sprinkle the remaining 1/4 lb. shredded cheddar over the potato skins and add pepper to taste..
  10. For creamy baked mac and cheese, place the baked mac and cheese in the oven under the broiler for 2-3 minutes, watch carefully. You want the cheese to melt and the tops to toast, but not burn..
  11. Once out of the oven, sprinkle the remaining green onions and bacon over the top and serve warm..

Potatoes, corn and cajun spices come together to make this delicious and hearty Cheesy Baked Potato Mac and Cheese Recipe. What's my most frequently used shortcut? Pre-shredded cheeses- not having to shred the cheese is such a time saver! (Sargento has a great selection of shredded. Obviously mac and cheese needed a potato skin crust. Get the recipe from A Spicy Perspective.

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