Description
This Loaded Mac and Cheese Stuffed Baked Potatoes recipe combines crispy baked potatoes with creamy, cheesy macaroni for a comforting and flavorful meal. Perfect for a filling family dinner or a hearty side dish, the crispy skin paired with the rich mac and cheese filling and tasty toppings like sour cream and bacon bits creates a deliciously satisfying dish you’ll crave again and again.
Ingredients
Scale
Potatoes
- 6 pieces baked potatoes
- 2 tablespoons olive oil
- 2 teaspoons seasoning salt
- 3 tablespoons butter (for potatoes)
Mac and Cheese Filling
- 16 ounces small shell pasta, uncooked
- 2 tablespoons flour
- 2 tablespoons butter
- 2 cups whole milk
- 1 teaspoon ground dry mustard
- 1/2 teaspoon pepper
- 8 ounces cream cheese, softened and diced
- 3 cups shredded sharp cheddar cheese
Toppings
- 6 tablespoons sour cream
- Bacon bits, to taste
- Dried parsley (optional), to taste
- Additional potato toppings as desired
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it’s hot enough to bake the potatoes to a crispy skin.
- Prepare Potatoes: Prick each potato several times with a fork to allow steam to escape during baking. Brush each with olive oil and sprinkle them evenly with seasoning salt for flavor and crispiness.
- Bake Potatoes: Wrap each potato individually in foil and place them in the oven. Bake for 45 minutes to 1 hour until the potatoes are tender and can be easily pierced with a fork.
- Cook Pasta: While potatoes bake, cook the small shell pasta according to package instructions until al dente, then drain and set aside.
- Make Cheese Sauce: In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the whole milk, stirring constantly until thickened. Add ground dry mustard, pepper, and cream cheese; stir until smooth. Finally, fold in the shredded sharp cheddar cheese until melted and creamy.
- Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce and stir well to coat all the shells with the creamy mixture.
- Prepare Potatoes for Filling: Remove baked potatoes from the oven and allow to cool slightly. Slice each potato lengthwise about halfway through. Use a fork to fluff the potato interior gently, creating room for the filling.
- Stuff Potatoes: Place about 1/2 tablespoon of butter inside each potato and then spoon approximately 1/4 cup of the creamy mac and cheese into each potato half, evenly distributing the filling.
- Add Toppings: Top the stuffed potatoes with sour cream, bacon bits, dried parsley if desired, and any other of your favorite potato toppings for extra flavor and texture.
- Serve and Enjoy: Serve your loaded mac and cheese stuffed baked potatoes warm as a satisfying main dish or hearty side.
Notes
- You can prepare the mac and cheese filling in advance and refrigerate before stuffing the potatoes.
- For extra crispy potato skin, bake potatoes uncovered instead of wrapped in foil.
- Feel free to customize toppings with chives, green onions, or jalapeños for extra flavor.
- Use low-fat milk and reduced-fat cheese to lighten the recipe if desired.
