Mac and Cheese Potato Skins


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. Big thanks to Bob Evans for sponsoring this post!

Things I’m obsessed with: Football food.

Things I could care less about: Football games and scores and players and fantasy leagues and anything else to do with grown men tackling each other for the amusement of others.

Potato skins filled with macaroni and cheese! This is the perfect football food! #partyfood #recipe #appetizer

I’m here for the food, y’all. I will show up every week for the food. I will cheer for the food.

Especially, when you take everyone’s beloved potato skins and fill them with creamy Bob Evans Macaroni and Cheese. I mean, can you even?

Your hungry football fans are going to flip for this potato skins recipe. It’s the perfect poppable party food!

potato skins filled with macaroni and cheese on cutting board

How to make potato skins:

We’re going to start with medium Russet potatoes. I like to buy organic potatoes for this because they seem to be the perfect size for potato skins, but you can buy whatever you like and just pick through looking for a good size.

Wash the potatoes well and then toss them in a hot oven to bake for an hour.

When the potatoes are tender, let them cool until you’re able to handle them.

how to make potato skins

Slice the potatoes in half and scoop the insides out with a spoon, leaving just a little bit of potato around the edges. Reserve the potato insides for another use – such as my baked potato salad.

Drizzle the potatoes on each side with olive oil and pop them in a hot oven to crisp up a bit.

ingredients for macaroni and cheese potato skins in bowl

For the filling, we’re going to heat up some Bob Evans Macaroni and Cheese. I tend to have a couple packs of this in the fridge at all times. It’s saved dinner time on more nights than I can count and my kids often eat it for a quick lunch too.

Bob Evans Macaroni and Cheese is super creamy, but we’re upping our game with the addition of some extra shredded cheese. Hope you like cheese!

Stir in some fried and crumbled bacon and fresh chives along with the cheese. You can give this a taste now, but once you start you might not be able to stop. This filling is seriously good.

Potato skins filled with macaroni and cheese! This is the perfect football food! #partyfood #recipe #appetizer

Spoon the mac and cheese into the potato skins and top with some extra chives.

So easy!

Serve with a side of ranch for dipping. You can use store bought or grab my BEST EVER homemade ranch dressing.

Potato skins filled with macaroni and cheese! This is the perfect football food! #partyfood #recipe #appetizer

More favorites made with Bob Evans products:

Pulled Pork Mac and Cheese Sliders: Another game day favorite!

Pot Roast Pinwheels: Talk about comfort food!! Pot roast, mashed potatoes, and crescent dough!

Potato Puffs: Did you know you can bake mashed potatoes up into little poppable puffs? They’re perfect.

Bacon Wrapped Jalapeno Poppers: I filled these poppers with mac and cheese and wrapped ’em in bacon. Swoon.

Potato skins filled with macaroni and cheese! This is the perfect football food! #partyfood #recipe #appetizer

Print
4.34 from 3 votes

Mac and Cheese Potato Skins

Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
 
Servings: 10 potato skins
Course: Appetizer, Snack
Cuisine: American
Keyword: football food, party recipes
Calories: 256 kcal

The perfect football food! Creamy mac and cheese stuffed inside a crispy potato skin!

Ingredients

  • 5 medium Russet potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 20-ounce package Bob Evans Farms Original Macaroni and Cheese
  • 5 slices bacon diced and fried
  • 1 cup grated cheddar
  • 2 tablespoons freshly chopped chives
  • ½ teaspoon cracked pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash potatoes and place in hot oven directly on oven rack. Bake for 60 minutes or until potatoes are cooked through and a knife is easily inserted all the way through.
  3. Increase oven temperature to 450 degrees.
  4. Using a towel to hold the hot potatoes, slice the potatoes in half lengthwise.
  5. Use a spoon to scoop out most of the insides of the potatoes, leaving a small amount of flesh along the skin. Reserve the scooped out potatoes for another use.
  6. Drizzle both sides of the potatoes with olive oil and sprinkle with salt.
  7. Place potatoes skin side down on a baking sheet and bake for 5 minutes.
  8. Flip potatoes over and bake for 5 more minutes.
  9. While potatoes are baking, microwave the macaroni and cheese according to package directions.
  10. Add the cooked macaroni and cheese to a mixing bowl along with the bacon, cheddar, and chives. Stir well to combine.
  11. Carefully fill the potato skins with the macaroni and cheese. Sprinkle with cracked pepper and additional salt, if desired.
  12. Serve immediately.

Recipe Notes

To make these potato skins even easier, start with a package of frozen potato skins and fill them with the mac and cheese mixture!

Nutrition Facts
Mac and Cheese Potato Skins
Amount Per Serving (1 potato skin)
Calories 256 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 421mg 18%
Potassium 517mg 15%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Protein 9g 18%
Vitamin A 2.8%
Vitamin C 7.8%
Calcium 12.5%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.