Mac & Cheese Stuffed Potato Skins - cooking recipe

Ingredients

6 russet potatoes, 6-8 oz. each
1 (24 ounce) container prepared macaroni and cheese
1 cup shredded monterey jack and cheddar cheese blend
1/4 teaspoon ground chipotle chile pepper
1/4 cup thinly sliced scallion

Preparation

Prick potatoes with fork: Microwave until tender.
Preheat oven to 425\u00b0F.
Line baking sheet with foil.
When potatoes are cool, cut in half lengthwise; scoop out flesh, leaving 1/4-inch border.
Place skins cut-side up on baking sheet.
Bake until crisp, 15 minutes.
Meanwhile heat prepared macaroni and cheese. Stir in 1/2 cup cheese and chipotle.
Fill skins with macaroni mixture; sprinkle with remaining cheese.
Reduce oven to 300\u00b0F and bake until cheese melts, about 15 minutes.