Crispy Potato Skins Stuffed with Baked Mac and Cheese
Russet potatoes hollowed and filled with creamy three-cheese macaroni, then baked until golden. This comfort food combines crispy potato shells with silky cheddar, monterey jack, and parmesan sauce coating tender pasta. The cheese sauce is built with a traditional roux and finished with a broiler char for textural contrast. Serve as an impressive side dish or hearty vegetarian main course for family dinners or casual entertaining.
Ingredients
- 4 tablespoon butter
- 2 tablespoon flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup sharp white cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- ½ cup aged parmesan cheese, shredded
- 2 ½ cup uncooked elbow macaronigluten-free pasta1:1celiac-friendly
medium
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 russet potato, medium
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- ¼ cup olive oil
- fresh parsley or chives, for garnish(optional)
Instructions
- 1
Preheat oven to 375°F. Mix olive oil, garlic powder, salt, and pepper, then coat russet potatoes and bake for an hour and a half.
- 2
While potatoes bake, bring water to boil for macaroni.
- 3
Melt butter in a separate pot, whisk in flour, and cook stirring until golden brown roux forms.
- 4
Pour chicken broth into roux while stirring, then add cream.
- 5
Cook macaroni until nearly done, then drain.
- 6
Reduce heat under sauce, add cheeses one handful at a time, stirring until each addition melts completely before adding more.
- 7
Turn off heat, slowly add drained macaroni to cheese sauce, and set aside to cool.
- 8
Remove potatoes from oven and cool. Halve potatoes lengthwise and scoop out centers, leaving skin intact.
- 9
Place remaining butter in each potato center, then fill with mac and cheese mixture.
- 10
Sprinkle additional cheese on top and bake at 350°F for 10 minutes.
- 11
Move to broiler and broil until golden brown on top.
- 12
Cool slightly, garnish with parsley or chives, and serve.
Tips
Do not rush cheese melting; adding it gradually and stirring between handfuls prevents clumping and ensures silky sauce.
Broil carefully and watch closely; even a minute or two makes the difference between golden and burnt potato tops.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350°F for 15-20 minutes.
Assemble stuffed potatoes through the mac and cheese step, cover, and refrigerate up to 12 hours. Bake and broil when ready to serve.
Serve warm as a vegetarian main course or impressive side dish. Pairs well with green salads or roasted vegetables.
Common Mistakes
Overstir the roux to avoid burning or breaking the emulsion.
Add cheese gradually and off heat to avoid separating or graininess.
Watch broiler constantly to avoid charring rather than crisping potato skins.
Do not skip cooling steps; hot mac and cheese will continue cooking in potatoes.
Substitutions
Dairy-Free Swaps
Vegan Options
low
General Alternatives
medium
FAQ
Can I make the mac and cheese ahead of time?
Yes, prepare through the cooled mac and cheese step, store covered in the refrigerator up to 12 hours, then assemble and bake when ready. Cold mac and cheese will require an additional 5-10 minutes at 350°F before broiling.
What if my potatoes are different sizes?
Smaller potatoes may finish in 1 hour, larger ones might need up to 2 hours. Test doneness with a fork. Adjust baking time accordingly so all potatoes are tender before stuffing.
How can I prevent my cheese sauce from becoming grainy?
Keep the sauce off direct heat when adding cheese, add cheese in small batches, stir until fully melted before each addition, and avoid boiling the sauce once cream is added.