prep time: 15 min | cook time: 1 hr
This recipe evolved after developing my mac and cheese recipe. After many iterations of testing, I had too much mac and cheese in the fridge waiting to be eaten and wanted to ~spice it up~ so I put a potato in the mix. This is truly a beautiful, tasty abomination.
- Mac and Cheese: One of the ingredients listed is “mac and cheese,” which obviously means more ingredients depending on which recipe you use. My own recipe is linked here, but feel free to use a different recipe or *gasp* boxed version. This recipe is also very good to make when you have leftover mac and cheese you want to re-use in a different way so you are basically just waiting for the potatez to bake.
makes 4 servings
- Mac and cheese, leftover or freshly made (my recipe here)
- 4 large russet potatoes
- Bread crumbs
- Sour cream
- Green onions or chives
- Whatever else you want, go crazy
- Preheat oven to 425° F.
- Scrub potatoes and poke a couple holes in each side with a fork.
- Prepare your ingredients for your mac and cheese.
- When the oven is heated, place potatoes on a baking rack in the oven.
- Note: The potatoes will bake for an hour or so; plan for making your mac and cheese accordingly. If you are using my recipe, you should start the mac and cheese while the potatoes are about 30 minutes in. A boxed mac recipe will take less time to make. (This is also a good recipe in which to use leftover mac and cheese that you would just need to reheat).
- Take the mac and cheese off the heat when done and set aside until potatoes are nearly done. When the potatoes have been baking for about 50 minutes, pull them out of the oven and split the tops open. Add mac and cheese and bread crumbs to each potato.
- Bake another 5-10 minutes, until top of pasta and bread crumbs are slightly browned.
- Remove from oven. Add sour cream and whatever other toppings you wish. And of course hot sauce.