Many people enjoy crunchy potato skins filled with with cheddar cheese, bacon, sour cream and green onions.
But at Tony Roma’s, they switch out the cheddar and sour cream for macaroni and cheese. You can make the mac and cheese from scratch, or use leftover mac and cheese.
RECIPE: MAC & CHEESE POTATO SKINS
thinly-sliced green onion
Mac & cheese potato skins. Photo courtesy Tony Roma’s.
1. PLACE the rack in the middle of the oven and preheat to 400°F.
2. PIERCE each potato several times with a fork or the tip of a sharp knife and place on the oven rack. Bake until the skins are crisp and easily pierced with a knife or cake tester, about 50 minutes. Transfer to a wire rack and cool about 10 minutes.
3. SET the oven to broil. Slice each potato in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of flesh around the skins. Reserve the scooped flesh for another use (e.g. mashed potatoes).
4. BRUSH the insides of the potatoes with melted butter; season with salt and pepper. Flip the skins and repeat.
5. SPACE the potato halves skin-side up on a baking sheet. Broil until the butter foams and the skins start to crisp, 2 to 3 minutes, watching so they don’t burn. Flip the skins over and broil until the top edges begin to brown, 2 to 3 minutes.
6. REMOVE from the oven and fill each skin with mac and cheese and bacon. Place under the broiler and broil until the cheese bubbles, about 2 minutes. Remove from the broiler and top each skin with chives or green onion. Serve immediately.
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