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Vegetarian

Mac ‘n’ cheese potato skins

20 mins
Easy
4 Servings

In this fun bonus recipe, we show you how to use up the baked potato skins from Jason’s ultimate mash in a dish that will please even the most demanding little one. Rest safe in the knowledge that this is from-scratch cooking with no additives.

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About This Recipe

In this fun bonus recipe, we show you an idea for how to use up the baked potato skins from Jason’s ultimate mash in a dish that will please even the most demanding little one.


  1. Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)

  2. Cook the macaroni according to the packet instructions

  3. Heat the cream in a pan to reduce by 1/3

  4. Remove from the heat and whisk in the cheddar cheese and mustard (optional) until a smooth sauce is formed, taste and add salt and white pepper to taste

  5. Fold in the warm macaroni and leave to stand for 3-5 minutes. The pasta will swell and take up the sauce

  6. Spoon into the potato ‘shells’, sprinkle over the mozzarella and freshly grated parmesan cheeses.

  7. Bake in the oven until golden – circa 10 minutes

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Ingredients

  • 6 potato skins from our ultimate mash recipe 

  • 200g/7oz cooked organic macaroni pasta, still warm 

  • 200g/7oz double cream, brought to the boil and reduced by 1/3 

  • 50g/1.8oz extra mature cheddar cheese 

  • 5tsp grated mozzarella cheese 

  • 5tsp aged parmesan 

  • 3tsp yellow hot dog mustard 

  • Salt and white pepper to taste

Nutrition Per Serving

Calories

370

Fats

25G

Carbs

30G

Protein

10G

Method

In this fun bonus recipe, we show you an idea for how to use up the baked potato skins from Jason’s ultimate mash in a dish that will please even the most demanding little one.


  1. Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)

  2. Cook the macaroni according to the packet instructions

  3. Heat the cream in a pan to reduce by 1/3

  4. Remove from the heat and whisk in the cheddar cheese and mustard (optional) until a smooth sauce is formed, taste and add salt and white pepper to taste

  5. Fold in the warm macaroni and leave to stand for 3-5 minutes. The pasta will swell and take up the sauce

  6. Spoon into the potato ‘shells’, sprinkle over the mozzarella and freshly grated parmesan cheeses.

  7. Bake in the oven until golden – circa 10 minutes

Method
Ingredients
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