Recipe of Speedy Print Potato Skins Mac and Cheese

Print Potato Skins Mac and Cheese. Potato skins are a favorite around here, especially for football games! I've made them even better with the addition of some extra cheesy mac and cheese. Especially, when you take everyone's beloved potato skins and fill them with creamy Bob Evans Macaroni and Cheese.

Creamy cheesy fluffy potatoes with crispy bacon - all baked in a crunchy potato skin. These Stuffed Potato Skins are serious comfort food. Plus I've got TEN more ideas for fillings below. You can have Print Potato Skins Mac and Cheese using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients of Print Potato Skins Mac and Cheese

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

Tell me, do you eat stuffed potato skins with your hands or a knife and fork? I mean, obviously if you're serving them. Replay "Big Mac Potato Skins Are The Game Day Snack You Need". When the potatoes are cool enough to handle, cut them in half lengthwise, then cut each half crosswise.

Print Potato Skins Mac and Cheese instructions

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..

Top with cooked ground beef, shredded Cheddar, and sesame seeds. Broil until the cheese is bubbling. The recipe serves two, but makes enough cheese sauce for a second batch. Store it in the fridge until the next time you crave mac 'n' cheese. Combine potato chip crumbs, Parmigiano-Reggiano cheese, bread crumbs, and butter in a skillet over medium heat; cook and stir until golden brown.