Description
These Loaded Mac and Cheese Stuffed Baked Potatoes are a comforting and indulgent meal perfect for any occasion. Crispy-skinned baked potatoes are generously filled with creamy, cheesy macaroni made from small shell pasta and a rich cheese sauce, then topped with butter, sour cream, bacon bits, and optional parsley for a delightful blend of textures and flavors.
Ingredients
Scale
Potatoes
- 6 large baking potatoes
- 6 tablespoons olive oil
- 6 teaspoons seasoning salt
- 3 tablespoons butter (for topping baked potatoes)
- 6 tablespoons sour cream
- Bacon bits, for topping
- Dried parsley (optional), for garnish
- Other potato toppings you love
Mac and Cheese
- 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
Instructions
- Preparation: Preheat your oven to 400°F to get it ready for baking the potatoes.
- Prepare Potatoes: Prick each potato several times using a fork. Brush them all over with olive oil and sprinkle with seasoning salt to ensure a flavorful, crispy skin.
- Bake Potatoes: Wrap each potato individually in foil and place them on a baking sheet. Bake in the preheated oven for 45 minutes to 1 hour, until tender when pierced with a fork.
- Cool Potatoes: Remove the potatoes from the oven and allow them to cool enough to handle safely.
- Cook Pasta: While the potatoes bake, cook the small shell pasta according to package instructions until al dente. Drain and set aside.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1-2 minutes to form a roux. Gradually whisk in 2 cups whole milk, stirring constantly until thickened. Stir in ground dry mustard, pepper, and diced cream cheese until smooth. Remove from heat and fold in shredded sharp cheddar cheese until melted and creamy.
- Combine Pasta and Sauce: Mix the cooked pasta with the cheese sauce until well coated, creating a creamy mac and cheese filling.
- Prepare Potatoes for Filling: Slice each cooled baked potato lengthwise about halfway through. Using a fork, fluff the potato flesh inside to loosen it. Add about 1/2 tablespoon butter into each potato’s cavity and mix gently to combine.
- Fill Potatoes: Scoop approximately 1/4 cup of the mac and cheese into each prepared baked potato, filling the center generously.
- Finish and Serve: Top each stuffed potato with a dollop of sour cream, sprinkle with bacon bits, and garnish with dried parsley if desired. Serve immediately for a warm, comforting dish.
Notes
- You can prepare the mac and cheese ahead of time and reheat before assembling the stuffed potatoes.
- For extra crispiness, unwrap the foil in the last 10 minutes of baking and bake potatoes uncovered.
- Feel free to customize toppings such as green onions, jalapeños, or extra cheese to suit your taste.
- Use medium to large baking potatoes for best results and enough filling space.
- The ground dry mustard enhances the cheese flavor but can be omitted if unavailable.
