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.
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!
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.
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.
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.
Spoon the mac and cheese into the potato skins and top with some extra chives.
Serve with a side of ranch for dipping. You can use store bought or grab my BEST EVER homemade ranch dressing.
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.
Mac and Cheese Potato Skins
- 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
- Preheat oven to 400 degrees.
- 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.
- Increase oven temperature to 450 degrees.
- Using a towel to hold the hot potatoes, slice the potatoes in half lengthwise.
- 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.
- Drizzle both sides of the potatoes with olive oil and sprinkle with salt.
- Place potatoes skin side down on a baking sheet and bake for 5 minutes.
- Flip potatoes over and bake for 5 more minutes.
- While potatoes are baking, microwave the macaroni and cheese according to package directions.
- Add the cooked macaroni and cheese to a mixing bowl along with the bacon, cheddar, and chives. Stir well to combine.
- Carefully fill the potato skins with the macaroni and cheese. Sprinkle with cracked pepper and additional salt, if desired.
- Serve immediately.