Baked Potato Mac and Cheese

Name: Baked Potato Mac and Cheese
Total time: 120 s
Yield: 12
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 time
120 min
Difficulty Easy
Number of servings
12

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

1

Rub 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.
2

Slice in half and scoop out center of potato, leaving 1/2 inch of potato flesh around the edges.
3

Mix Mac and Cheese with half the amount of breadcrumbs and bacon. Scoop 1/2 cup Macaroni and Cheese mixture into each potato half.
4

In a medium work bowl, mix together Parmesan, remaining breadcrumbs, garlic powder, parsley, and salt and pepper to taste.
5

Divide remaining breadcrumbs and bacon among potatoes.
6

Return to oven and bake 25–30 minutes or until breadcrumbs are golden brown.
7

Garnish each with a sprinkle of garlic chips and chives.

Components

See Related Products

Stouffer’s White Cheddar Macaroni and Cheese 4 x 64 ounces (pouch pack)