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Baked Potato Mac and Cheese

  • 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
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