I have a love for all kinds of great potato skins, and over the years as I have learned to cook and explored more and more I starting figuring out new and cool ways to make skins. Now sometimes my family loves this and other times they hate it. They love it when ever I come up with a recipe win and hate when ever I just botched something so badly lol. These BBQ Mac N’ Cheese Potato Skins fall into the category of they loved it. For this one you can use any Mac N’ Cheese recipe you want, I mean if you REALLY want to I guess you can even go with boxed Mac N’ Cheese. Personally for me though I used one of my recipes that comes out just perfect for the skins and balances well with the BBQ flavor… it also makes enough left overs that I was able to make a killer recipe that will come out on the 4th of July! So go ahead and give these a try, this holiday weekend is perfect for serving up something new and different like these.
Do you have a really cook Potato skin recipe I need to try? Hit me up and let me know what it is.
Don’t forget to subscribe to the Average Guy Gourmet for new recipes every other day by clicking here.
Follow me on Twitter for tons of updates
Go ahead and like my Facebook book page.
Check out my Instagram for tons of photos of recipes BEFORE they come out so you can keep an out for the ones you like!
BBQ Mac N’ Cheese Potato Skins Recipe
Ingredients
- 8 Potatoes
- 1 lb. Macaroni
- 1/4 Cup Butter
- 1/4 Cup Flour
- 3-1/2 Cups Milk
- 6 Bacon Strips
- 8 oz. Cream Cheese Softened
- 16 oz. Velveeta Cubed
- Salt
- Pepper
- 2 Cups Cheddar Cheese Shredded
- BBQ Sauce
Instructions
- Preheat oven to 375 degrees F.
- Place potatoes on a baking sheet and bake for about an hour until potatoes become soft.
- Cook Macaroni according to instructions on the box.
- In a large sauce pane melt butter over medium heat. Add flour and cook for 1 minute. Slowly add Milk and bring to a boil. Add Cream Cheese and Velveeta Cheese, stir until melted and completely smooth. Turn off heat and stir in 2 cups of Sharp Cheddar until completely melted in. Add cooked Macaroni noodles and coat completely with cheese.
- Remove Potatoes from oven allow to cool to the touch, halve Potatoes length wise and scoop out centers (for this I use an ice cream scooper).
- In pan heat roughly 2 inches of vegetable oil ( I have a single basket fryer that I bring up to 350 degrees). Fry Potato shells for a couple of minutes until nice and golden brown. Remove from Oil and place on paper towel to absorb any access oil.
- Fry Bacon, and crumble.
- Fill each Potato Skin with Mac N’ Cheese and top with Bacon crumbles and your favorite BBQ Sauce.
Newsletter
Your subscription has been confirmed
