Bacon Mac and Cheese Potato Skins Recipe
Bacon, mac 'n cheese, potato skins and barbecue sauce too? Oh yes! Now I'm sure I've got your attention! What better way to watch your favorite team win a game or even the Super Bowl than while snacking on this winning appetizer? Best of all, you can assemble ahead, then heat when you're ready to serve!
Servings: 12
Calories: 346kcal
Ingredients
- 6 Russet baking potatoes about 5 ounces each
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 3 cups macaroni and cheese
- 3/4 cup barbecue sauce
- 4 slices cooked crispy bacon crumbled
Instructions
- Preheat oven to 425F.
- Pierce potato skins several times with a fork or sharp knife then rub with olive oil and sprinkle with kosher salt. Arrange on a baking sheet.
- Bake until tender, about 1 hour. Cool slightly.
- Halve each potato lengthwise and scoop out potato pulp to within 1/2" of edges. Yu can save the scooped out potato for another use such as mashed potatoes.
- While the potatoes are cooling, you can cook the macaroni and cheese if you haven’t cooked it already.
- Reduce the oven temperature to 350F.
- Spoon barbecue sauce inside potato skins. Top with prepared macaroni & cheese and sprinkle with crumbled bacon. Arrange on a large baking sheet. *You can prepare the recipe up to this point, refrigerate and then heat when you are ready to serve!
- Bake until heated through, 8-10 minutes.
Notes
Makes 12 potato skins.
Nutrition
Calories: 346kcal | Carbohydrates: 54g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 3mg | Sodium: 881mg | Potassium: 615mg | Fiber: 2g | Sugar: 7g | Vitamin A: 42IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 2mg