Potato Skins Mac and Cheese

Baked Potato Skins Mac and Cheese | ASpicyPerspective.com

Football season wouldn’t be football season, without a few hearty snacks to go along with it. Today I’ve combined two of the most comforting dishes I know, Baked Potato Skins and traditional Baked Mac and Cheese into one glorious meal!

No, this is not overkill. I promise it’s not.

If you are going to take the time to make homemade baked Mac and Cheese with fresh creamy cheese sauce, you need a killer crust to top it. And what better “crust” than a cheesy potato skins recipe?

You can’t argue with that.

Potato Skins Mac and Cheese Recipe | ASpicyPerspective.com Pin It

It all started with a bag of the cutest baby golden potatoes.

They were just begging to be turned into something extravagant… something with a bit of wow-factor.

Homemade Potato Skins Mac & Cheese | ASpicyPerspective.com

So I roasted them, halved them, scooped out most of the flesh, and brushed them with oil. Then I gave each tiny potato skin a little kiss of cream cheese.

Rich savory cheese sauce made with more cream cheese, cheddar, and sour cream, replicates the flavors in a baked potato skins recipe.

Then stir in cooked macaroni, crumbled bacon and green onions.

Finally sprinkle the leftover bits of golden potato over the top, arrange the potato skins, and sprinkle with even more cheese.

Bake and sigh…

Mac and Cheese with Potato Skins Crust | ASpicyPerspective.com

You want this. You really want this.

And after months of light healthy summer meals, this is the time to splurge a little.

Macaroni and Cheese with Potato Skins on Top | ASpicyPerspective.comElegant Old Luxembourg Dishes from Villeroy & Boch.

Print
Print
Save
Save

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 50 minutes (35 minutes for creamy mac and cheese using the broiler)

Ingredients:

24 oz. baby golden potatoes
2 Tb. vegetable oil, divided
1 lb. elbow macaroni
3 Tb. butter
1 Tb. flour
2 1/2 cups milk
1 cup sour cream
1 1/3 lbs. shredded cheddar cheese, divided
10 oz. cream cheese, divided
12 oz. bacon, fried and crumbled, divided
1 cup chopped green onions, divided
Cayenne pepper
Salt and pepper

Directions:

Preheat the oven to 450 degrees 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.

Meanwhile, cook the macaroni in a large pot of salted water, according to package instructions. Drain and set aside in a colander.

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.

Add 1 lb shredded cheddar and whisk until smooth. Then add a dash or two of cayenne pepper and salt and pepper to taste.

Pour the cooked macaroni, 2/3 cup crumbled bacon, and 2/3 cup green onions into the cheese sauce. Stir to coat.

Pour the macaroni into a 9X13 inch baking dish and set aside.

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.

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.

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.

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.

For more a traditional "firm" baked mac and cheese recipe, turn the oven to 400 degrees, and bake for 20 minutes until the tops are golden.

Once out of the oven, sprinkle the remaining green onions and bacon over the top and serve warm.

Macaroni and Cheese Topped with Baked Potatp Skins | ASpicyPerspective.com

More Cozy Pasta Dishes:

Veggie Lo Mein

Buffalo Chicken Mac and Cheese

Speedy Beef Stroganoff

Creamy Avocado Pasta ~ The Comfort of Cooking

Cheesy Chicken Southwest Pasta Casserole ~ Lauren’s Latest

Broccoli Mac and Cheese ~ White on Rice

Related Posts

67 Responses to “Potato Skins Mac and Cheese”

  1. #
    1
    Belinda @zomppa — September 14, 2012 @ 4:27 am

    THIS might not be overkill, but I’m pretty sure I’ve overkill it by overeating….

    Reply

  2. #
    2
    Katrina @ Warm Vanilla Sugar — September 14, 2012 @ 4:56 am

    Awww yeah! This sounds so freaking delicious!

    Reply

  3. #
    3
    DessertForTwo — September 14, 2012 @ 5:47 am

    Cream cheese?! Macaroni?! Potato skins?! Sommer, will you marry me?

    Reply

  4. #
    4
    Brian @ A Thought For Food — September 14, 2012 @ 5:56 am

    Mac and cheese is one of those dishes that was meant to be over-the-top… and boy is this decadent! Now my tummy is gurgling. Hmmmmm, maybe I need some breakfast.

    Reply

  5. #
    5
    Aimee @ ShugarySweets — September 14, 2012 @ 6:22 am

    Oh my gosh I am drooling over this. Well done. Well done.

    Reply

  6. #
    6
    TidyMom — September 14, 2012 @ 6:25 am

    WOW Sommer! this is fantastic!

    Reply

  7. #
    7
    Robyn Stone | Add a Pinch — September 14, 2012 @ 6:42 am

    Whoa! This looks amazing!

    Reply

  8. #
    8
    April — September 14, 2012 @ 6:50 am

    There go the 15lbs I lost over the summer! :) Autumn is here and I Just want to eat constantly!

    Reply

  9. #
    9
    shelly (cookies and cups) — September 14, 2012 @ 7:09 am

    I could eat this whole pan by myself. I’m not kidding.

    Reply

  10. #
    10
    Rachel @ Baked by Rachel — September 14, 2012 @ 7:17 am

    You’re killing me!! I want this. I might have to plan it for when hubs is away ha

    Reply

  11. #
    11
    claire @ the realistic nutritionist — September 14, 2012 @ 8:06 am

    I just…..can’t. I don’t…wow.

    Reply

  12. #
    12
    Bev @ Bev Cooks — September 14, 2012 @ 8:38 am

    This is officially going down as the most excitement my eyeballs have ever had.

    Reply

  13. #
    13
    Erin @ The Spiffy Cookie — September 14, 2012 @ 8:56 am

    Heck yes! This has to be good.

    Reply

  14. #
    14
    Laura (Tutti Dolci) — September 14, 2012 @ 9:33 am

    These look like just the thing for football season!

    Reply

  15. #
    15
    Alison @ Ingredients, Inc. — September 14, 2012 @ 9:35 am

    looks amazing! What a great idea

    Reply

  16. #
    16
    Jessica — September 14, 2012 @ 9:59 am

    holy cow. this is insane and you are amazing.

    Reply

  17. #
    17
    Cassie — September 14, 2012 @ 10:08 am

    This is amazing Sommer, a total crowd-pleaser!

    Reply

  18. #
    18
    Chung-Ah | Damn Delicious — September 14, 2012 @ 11:49 am

    I think you just created THE BEST mac and cheese ever!

    Reply

  19. #
    19
    Kiersten @ Oh My Veggies — September 14, 2012 @ 12:43 pm

    Oh man, just when I was feeling so much resolve about my diet. This is insaaaaane. In a good way, of course. :)

    Reply

  20. #
    20
    Colette @ JFF ! — September 14, 2012 @ 1:38 pm

    OMG, you combined two of my favourite foods!

    Reply

  21. #
    21
    Brandie @ Home Cooking Memories — September 14, 2012 @ 1:39 pm

    This is just evil….but I’ve been known to like evil things so I imagine it will all work out. Looks AMAZING…love your dishes too.

    Reply

  22. #
    22
    Carolyn — September 14, 2012 @ 1:45 pm

    Oh man! Two things I love (that i can’t eat, but never mind that) in one recipe!

    Reply

  23. #
    23
    Angie — September 14, 2012 @ 2:41 pm

    What a great idea!

    Reply

  24. #
    24
    Jennifer @ Peanut Butter and Peppers — September 14, 2012 @ 2:58 pm

    Wow, what a great dish! This would sure be a family or party favorite! I love it!! I can’t wait to try it!!

    Reply

  25. #
    25
    Stephanie @ Eat. Drink. Love. — September 14, 2012 @ 3:08 pm

    Are you kidding me with this?!! Holy heck. I am in cheesy, potato, pasta heaven!

    Reply

  26. #
    26
    MaryBeth — September 14, 2012 @ 3:38 pm

    You are right. I want this! Serves 8, you say?? In this house, it might serve 2. And that could be me eating it two times – once for lunch and again for dinner :-)

    Reply

  27. #
    27
    Sylvie @ Gourmande in the Kitchen — September 14, 2012 @ 7:13 pm

    Now that’s wow factor for you! I love the shot of the casserole with the spoon resting on it in the middle, beautiful.

    Reply

  28. #
    28
    Jen @ Savory SImple — September 15, 2012 @ 6:30 am

    Wow, I think I just gained a few pounds looking at these mouth-watering photos. This looks like mac & cheese heaven!

    Reply

  29. #
    29
    love cooking — September 15, 2012 @ 6:58 am

    Wow…this looks really nice. I think you can have any ingredients you prefer for this recipe. Maybe can add some mushroom, hard-boiled egg and shrimp. It must be really yummy. :)

    Reply

  30. #
    30
    Annie @ Annie's Noms — September 15, 2012 @ 9:37 am

    Oh my word! This looks absolutely delicious, I think I might scrap my plans for dinner and make this instead!!

    Reply

  31. #
    31
    Nisrine — September 15, 2012 @ 7:59 pm

    What a cool twist on mac and cheese. Sounds and looks absolutely delicious.

    Reply

  32. #
    32
    najwa kronfel — September 15, 2012 @ 8:23 pm

    Oh I want some, It looks fantastic!

    Reply

  33. #
    33
    Julia — September 15, 2012 @ 8:49 pm

    What an interesting version of Mac n Cheese!

    Reply

  34. #
    34
    Abby — September 16, 2012 @ 8:18 am

    how fun!! Sometimes you just gotta indulge :) this would be a must-have super bowl dish!

    Reply

  35. #
    35
    Divya — September 16, 2012 @ 10:03 am

    Oh wow…I love the idea of using baked potato skins in this dish. It’s so unique and sounds super delish!

    Reply

  36. #
    36
    baker street — September 17, 2012 @ 1:16 am

    Holy smokes! This is easily the best mac and cheese recipe, EVER!

    Reply

  37. #
    37
    Christina @ Sweet Pea's Kitchen — September 17, 2012 @ 7:13 am

    Oh man….you are genius! Two of my favorites in one?! Sign me up! :)

    Reply

  38. #
    38
    Lori @ RecipeGirl — September 17, 2012 @ 9:24 am

    WOW. I don’t think I would have thought of this in like a million years, but I love it!

    Reply

  39. #
    39
    Gail — September 17, 2012 @ 9:53 am

    This sounds amazing! Making the next time I’m asked to bring a dish to pass. Definitely not on the diet, though…

    Reply

  40. #
    40
    Eileen deCamp — September 17, 2012 @ 10:19 am

    Hi Sommer,
    I just made this and it is absolutely delicious! Real comfort food. I have also made the lavender and dark chocolate ice cream. Both are scrumptious!
    Thanks and have a nice week!

    Reply

  41. #
    41
    vianney — September 17, 2012 @ 11:47 am

    This is pure evil goodness~~ my kids would rip through this !!

    Reply

  42. #
    42
    Lisa | With Style and Grace — September 17, 2012 @ 1:33 pm

    Ummm, yes PLEASE!

    Reply

  43. #
    43
    Kiran @ KiranTarun.com — September 17, 2012 @ 8:14 pm

    Oh yeah. I want to douse the cheese sauce on everything! So yum :)

    Reply

  44. #
    44
    Katie@Cozydelicious — September 18, 2012 @ 7:31 am

    This looks totally insane and totally yummy! I would not hav ethought to combine the two – but it’s brilliant!

    Reply

  45. #
    45
    Stephie @ Eat Your Heart Out — September 19, 2012 @ 7:33 pm

    I literally could not stop thinking “oh. my. gosh” the entire time I was reading this.

    Holy. Cheese.

    I want it so badly.

    Reply

  46. #
    46
    Brenda @ a farmgirl's dabbles — September 19, 2012 @ 9:01 pm

    Whoa. That looks crazy fantastic!!

    Reply

  47. #
    47
    Tickled Red — September 21, 2012 @ 8:49 am

    Okay I’m just going to revert into full country mode here…”Lawdy ha mercy on my soul!”

    Reply

  48. #
    48
    Jessica @ Portuguese GIrl Cooks — September 22, 2012 @ 5:13 am

    Wow! This looks amazing! I think I need to get on the football train just for the food.

    Reply

  49. #
    49
    Kristen — September 26, 2012 @ 9:16 am

    Oh my gosh, girl… are you kidding me? This sounds AMAZING!

    Reply

  50. #
    50
    Chris — September 29, 2012 @ 3:10 pm

    Bleepity bleep, that looks AMAZING. Wow. Football food of the year!

    Reply

  51. #
    51
    Adele Forbes — October 18, 2012 @ 11:51 am

    Sheer genius!

    Reply

  52. #
    52
    Shiloh Barkley — May 26, 2013 @ 4:56 pm

    omg sommer, this is ridiculous! gimme a plate!

    Reply

  53. #
    53
    Yvette@Yvearl.com — July 6, 2013 @ 9:51 pm

    Such a great and funny post. Well, and looks delish!!!

    Reply

  54. #
    54
    Sheila — July 14, 2014 @ 7:51 pm

    When roasting the potatoes is it best to cut them in half before

    Reply

Trackbacks/Pingbacks

  1. Pingback: The Weekend Dish 9/22/2012

  2. Pingback: High Five Fridays: Weekly Meal Plan (10.05.12), Football Food

  3. Pingback: Meal Plan 10/15 - 10/19

  4. Pingback: Friday Favorites + Roasted Tomato Soup with Grilled Cheese Croutons | Iowa Girl Eats

  5. Pingback: Friday Favorites | Pittsburgh AmeriCourier

  6. Pingback: Goat Cheesy Purple Potatoes | grey & brianna's

  7. Pingback: BEST 15 Macaroni and Cheese Recipes | All Yummy Recipes

  8. Pingback: mac and cheese goodness – life hangover

  9. Pingback: Me Vs. Recipe

  10. Pingback: Superbowl Food & Cocktail Ideas | making it with danielle

  11. Pingback: Potato Skins Mac and Cheese Recipe | Baking Beauty

  12. Pingback: Potato Skins Mac & Cheese | making it with danielle

  13. Pingback: Copycat Panera Macaroni and Cheese - Shugary Sweets

Leave a Comment