Baked Potato Mac and Cheese
What could be more comforting than a baked potato filled with macaroni and cheese and topped with crispy, cheesy breadcrumbs?
Ingredients
-
Potato, russet -- 6 each
-
Olive oil -- 2 Tbsp.
-
Salt -- 3/4 tsp.
-
Black pepper -- 3/4 tsp.
-
Stouffer’s White Cheddar Macaroni and Cheese -- 31 oz.
-
Panko breadcrumbs -- 4 oz.
-
Bacon, cooked, chopped -- 4 oz.
-
Parmesan, grated -- 6 Tbsp.
-
Garlic powder -- 1/2 tsp.
-
Parsley, minced -- 2 Tbsp.
-
Garlic chips -- 54 each
-
Chives, minced -- 1/2 cup
Preparation
-
1Rub each potato with 1/2 teaspoon olive oil and season with salt and pepper. Bake at 350°F for 45–50 minutes or until fork tender.
-
2Slice in half and scoop out center of potato, leaving 1/2 inch of potato flesh around the edges.
-
3Mix Mac and Cheese with half the amount of breadcrumbs and bacon. Scoop 1/2 cup Macaroni and Cheese mixture into each potato half.
-
4In a medium work bowl, mix together Parmesan, remaining breadcrumbs, garlic powder, parsley, and salt and pepper to taste.
-
5Divide remaining breadcrumbs and bacon among potatoes.
-
6Return to oven and bake 25–30 minutes or until breadcrumbs are golden brown.
-
7Garnish each with a sprinkle of garlic chips and chives.
Components
