Mac and Cheese Potato Skins (Print)

Crispy potato skins stuffed with creamy macaroni and cheddar for a playful comfort food snack.

# Components:

→ Potatoes

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

→ Macaroni 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 shredded sharp cheddar cheese
10 - 1/4 cup grated Parmesan cheese
11 - 1/2 teaspoon Dijon mustard
12 - 1/4 teaspoon smoked paprika
13 - Salt and pepper, to taste

→ Toppings

14 - 2 tablespoons chopped chives
15 - 1/4 cup panko breadcrumbs (optional)
16 - 2 tablespoons melted butter (if using panko)

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub potatoes, pat dry, and pierce several times with a fork. Rub with olive oil, kosher salt, and black pepper. Arrange potatoes on the prepared sheet and bake for 50 to 60 minutes, or until fork-tender. Allow to cool for 10 minutes.
03 - While the potatoes bake, cook elbow macaroni in a pot of salted boiling water until just al dente. Drain well and set aside.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in whole milk, whisking continuously, until mixture thickens, about 3 minutes.
05 - Remove saucepan from heat. Stir in shredded cheddar, Parmesan, Dijon mustard, smoked paprika, and season with salt and pepper. Add the drained macaroni and fold until well coated.
06 - Slice cooled potatoes in half lengthwise. Scoop out the centers, leaving a 1/4-inch shell. Reserve scooped potato for another use.
07 - If using panko, combine with melted butter and toast in a small skillet over medium heat until golden.
08 - Fill each potato shell generously with the mac and cheese mixture. Sprinkle toasted panko on top of the filling, if desired.
09 - Return filled potato skins to the oven and bake for 10 minutes, until the cheese is bubbling and tops are golden brown.
10 - Remove from oven and garnish with chopped chives before serving.

# Expert Advice:

01 -
  • Crispy on the outside and ridiculously creamy in the middle
  • Perfect for parties or cozy nights at home
  • Easy to make ahead and reheat without losing texture
  • Vegetarian and a hit with all ages
02 -
  • High in protein and perfect for vegetarians
  • Freezes and reheats beautifully for party prep
  • A total showstopper for potlucks or game day
  • Sharp cheddar is always my favorite part because it gives every bite a tang and creaminess Nothing compares to the taste of cheese you grate yourself I remember making these with my cousin one snowy afternoon and laughing as the cheese kept disappearing before we could stir it in
03 -
  • Always use a sturdy russet potato for best results The thicker the shell the better it holds up with a hearty filling
  • Never rush the toasting of the panko as it makes all the difference for crunch Shred your own cheese for a smoother melt and skip pre-grated to avoid clumpy sauce If you are making these for a party double the batch because they disappear in a flash

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