Potato Skins Mac & Cheese

potato skins mac and cheese

You may remember this dish from my Superbowl Food & Cocktail roundup and it was the one dish I picked out to make for ourselves for the big game. We love making our own macaroni and cheese from scratch and the idea of adding potato skins to an already amazing dish made our mouths water! I made some changes to the original recipe and the results  were incredible… cheesy bacon macaroni and cheese sits underneath a layer of breadcrumbs and potato that is then topped with stuffed potato skins! This is an incredible splurge-worthy dish and would make an awesome dish to bring to any party. The really cool part about this is that you can do all of the prep work ahead of time and then put it all together when you’re ready to go, making this a pretty low-maintenance dish once the prep work is done! Make sure you check out my Lobster and Bacon Mac & Cheese if you like this, it’s even more decadent!

Here’s the prep work that you can do ahead of time:

1. Take 24 oz of baby dutch yellow potatoes, drizzle them with olive oil, season them with salt & pepper and pop them in a preheated oven at 450 degrees for 30 minutes, set aside to cool.

2. Fry up 16 oz thick cut bacon, drain on a paper towel then chop into pieces once cool enough.

3. Cook 16 oz cellentani pasta {or elbow macaroni, if you prefer} according to the box to al dente, drain and set aside. 

4. Once your potatoes have cooled enough, cut them in half lengthwise.

5. Scoop the flesh out of the potato halves, reserving the potato flesh.

6. Toast up 1 cup of panko bread crumbs with 1 tbsp butter in a sautee pan until golden brown, add the breadcrumbs to the potato flesh and set aside.

Mac & Cheese Prep

You can do all of the prep work up to a day ahead of time, and then when you’re ready to make your dish proceed to the next steps:

1. Melt 4 tbsp salted butter in a large pot over medium and whisk in 1 1/2 tbsp flour. Continue whisk until the “roux” turns a light brown color.

2. Add in 2 1/2 cups whole milk and 1 1/2 cup sour cream, stir until smooth. Continue cooking at a simmer until the mixture is thickened.

3.  Add in 4 cups shredded cheddar cheese and stir until smooth. Season with salt & pepper.

4. Add in the cooked pasta, 3 sliced scallions and all of the bacon except for a small handful, which will be used for the the topping. Stir everything together to coat.

5. Pour the macaroni and cheese into a 9×13″ casserole dish and top with the breadcrumb/potato flesh mixture. Bake in the 450 oven until everything is headed through and the cheese is bubbling.

6. Place the scooped out potato skins on top of the macaroni and cheese, fill each one with a tsp of sour cream and sprinkle the whole top with 1 cup shredded cheddar cheese. Place under the broiler in your oven until the cheese is melted, then sprinkle with the remaining bacon and 2 sliced scallions.

mac and cheese how to

Potato Skins Macaroni & Cheese

Serves 8-10

24 oz baby dutch yellow potatoes

2 tbsp olive oil

salt & pepper

16 oz thick cut bacon

16 oz celletani pasta {or elbow macaroni}

1 cup panko breadcrumbs

5 tbsp salted butter, divided

1 1/2 tbsp flour

2 1/2 cups whole milk

2 cups sour cream

5 cups shredded cheddar cheese, divided

5 sliced scallions, divided

Preheat oven to 450 degrees. Take potatoes, drizzle them with olive oil, season them with salt & pepper and pop them in preheated oven for 30 minutes, set aside to cool. Fry up bacon, drain on a paper towel then chop into pieces once cool enough. Cook pasta according to the box to al dente, drain and set aside. Once your potatoes have cooled enough, cut them in half lengthwise. Scoop the flesh out of the potato halves, reserving the potato flesh. Toast up panko bread crumbs with 1 tbsp butter in a sautee pan until golden brown, add the breadcrumbs to the potato flesh and set aside.

Melt 4 tbsp salted butter in a large pot over medium and whisk in flour. Continue whisk until the “roux” turns a light brown color. Add in milk and sour cream, stir until smooth. Continue cooking at a simmer until the mixture is thickened. Add in 4 cups shredded cheddar cheese and stir until smooth. Season with salt & pepper. Add in the cooked pasta, 3 sliced scallions and all of the bacon except for a small handful, which will be used for the the topping. Stir everything together to coat. Pour the macaroni and cheese into a 9×13″ casserole dish and top with the breadcrumb/potato flesh mixture. Bake in the 450 oven until everything is headed through and the cheese is bubbling. Place the scooped out potato skins on top of the macaroni and cheese, fill each one with a tsp of sour cream and sprinkle the whole top with 1 cup shredded cheddar cheese. Place under the broiler in your oven until the cheese is melted, then sprinkle with the remaining bacon and 2 sliced scallions.

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