How to Prepare Perfect Print Potato Skins Mac and Cheese

Print Potato Skins Mac and Cheese. Print Potato Skins Mac and Cheese Use a melon baller to scope out the potatoes. You want the cheese to melt and the tops to toast, but not burn. Potato skins are a favorite around here, especially for football games!

Creamy, dreamy macaroni and cheese made with two kinds of cheddar cheese and loaded with sour cream, chives, bacon, and green onions - just like your favorite potato skins. A few months ago I was invited to participate in Mac and Cheese Mania. Meanwhile heat prepared macaroni and cheese. 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. It's 3 tsp of Buttter.
5. It's 1 tsp of Flour.
6. It's 2 1/2 cup of Milk.
7. You need 1 cup of Sour cream.
8. It's 1 1/3 lb of Shredded cheese.
9. You need 10 oz of Cream cheese.
10. It's 12 oz of Bacon.
11. It's 1 tsp of Salt and pepper.

Fill skins with macaroni mixture; sprinkle with remaining cheese. Sprinkle the crumbled potato flesh over the mac and cheese. Then arrange the potato skins over the top. Sprinkle the remaining shredded cheddar over the potato skins and add pepper to taste.

Print Potato Skins Mac and Cheese step by step

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..

For creamy baked mac and cheese, place. Take remaining Butter and place into center of potato skins. Now, scoop macaroni into Potatoes and sprinkle cheese on top of potatoes. Let cool, Garnish with parsley or chives and serve. Remember, Mac and cheese should be enjoyed, not devoured.