Creamy Mac N Cheese Stuffed Skins

Creamy Mac N Cheese Stuffed Skins



Prep Time: 25 Min

Cook Time: 1 Hr

1. Preheat the oven to 400 F

 

1. Scrub the potatoes thoroughly and pat them dry with paper towel. Use a fork to pierce the largest and thickest portion of each potato. Transfer the potatoes to a baking sheet and drizzle each potato with EVOO. Use a silicone brush to coat them evenly in oil.

 

1. Place the potatoes in the oven to bake for 35 – 45 minutes until pierced easily by fork.

 

1. Once cool enough to handle, slice the potatoes in half and cupping them between the top of your palm and fingers, scoop out the insides leaving the skin intact. Discard or refrigerate the potatoes for future use. Return the skins to the baking sheet flesh side down and use the brush to sop up oil from the pan and coat the skins again. Place in the oven to bake 5 – 7 minutes.

 

1. With 20 minutes remaining in the cook time of the potatoes, bring a large pot of cold water to a boil on medium high heat. Season liberally with sea salt and stir in the pasta. Boil to al dente per package directions. Strain and set aside.

 

1. In a small sauce pot, start melting butter for the roux over just below medium heat. Once melted, reduce heat to medium low and whisk in the flour continuing to whisk regularly until the heat has reduced. Simmer 8 – 10 minutes stirring often and watching for unwanted browning / darkening. Whisk in the milk and cream until blended and return the heat to just below medium. Once the milk and cream start to boil, reduce heat to medium low and continue stirring until simmering begins. Simmer about 5 minutes.

 

1. Stir in the cream cheese and slowly start stirring in the shredded cheese until all the cheese has been added and is melted in to the sauce. Once melted and creamy, stir in the cooked macaroni noodles and add the salt & pepper. Taste and adjust salt / pepper to taste.

 

1. Spoon the creamy mac in to the skins until stuffed and mounding in the centre. Sprinkle each skin with the seasoned crumbs and return the stuffed skins to the oven for 5 minutes.

 

1. Switch to broil at 500 F and brown the top of the skins for about 2 minutes. Keep a close eye to avoid over browning.

 

1. Remove the skins from the oven and transfer them to a serving platter. Sprinkle with fresh, chopped parsley and serve. 

                    Grocery List

• EVOO
• 7 medium sized Yellow Fleshed Potatoes (Russets would work as well)
• 1 ½ C Dry Elbow Macaroni
• 2 Tbsp. Seasoned Italian style Bread Crumbs

 

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. AP Flour
• 1 C 2% Milk
• ½ C Whipping Cream
• 1 heaping Tbsp. Cream Cheese
• 1 C Mozzarella, shredded
• 1 ½ C Medium Cheddar, shredded
• 1 Tsp. Sea Salt
• 1 Tsp. Pepper

 

• Fresh Parsley, chopped - Garnish