When I was a college student living in Scotland I became addicted to scones, clotted cream and Mac & Cheese baked potatoes. I know, it sounds like the ultimate carb-fest meal, and it is, but I couldn’t get enough of them. Rich, velvety mac and cheese was dropped into a piping hot potato that had been baked until soft on the inside and crispy outside. There were lots of baked potato bars around town that offered all kinds of delicious healthy toppings, too, but I went for the mac and cheese potatoes every single time. These days I’ve curtailed my baked potato eating, limiting myself to one once in a while. The other week I made these for dinner while my husband was out of my town. My daughter and I lapped them right up right down to the crispy skin.
Mac & Cheese Stuffed Baked Potato
2 large baking potatoes
1 teaspoon olive oil
1 cup elbows
1 cup shredded cheddar cheese, coarsely shredded
1/4 cup 2% milk
1. Preheat the oven to 350ºF. Rub the outside of the potatoes with the olive oil and pierce the outside several times with fork tines. Baked for 50 minutes to 1 hour. Allow to cool and slice the top of the potatoes. Squeeze the ends of each potato to form a pocket for the mac and cheese.
2. While the potato is baking cook the pasta according to package directions. Drain the water and return the pasta to the saucepan then stir in the cheese and milk until everything is smooth and creamy. Drop equal amounts of mac and cheese into each potato and serve up!