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Close-up of a baked potato stuffed with creamy mac and cheese on a light grey ceramic plate.

Loaded Mac And Cheese Stuffed Baked Potatoes

A hearty and cheesy baked potato stuffed with creamy mac and cheese, topped with a crispy topping for the perfect comfort meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Mixture
  • 1 cup all-purpose flour for structure
  • 1/2 cup granulated sugar to sweeten things up
  • 1/2 cup unsalted butter cold and cubed for that flaky texture
  • 1/4 teaspoon salt to balance the sweetness
Apple Filling
  • 4 medium apples apples peeled and diced, Granny Smith preferred
  • 1/3 cup brown sugar for a caramel-like depth
  • 1 tablespoon lemon juice to keep apples fresh
  • 1 teaspoon ground cinnamon because apples and cinnamon are soulmates
  • 1 tablespoon cornstarch to thicken the juices
Crisp Topping
  • 3/4 cup all-purpose flour for the base of the crumble
  • 1/2 cup rolled oats for that classic crisp texture
  • 1/3 cup brown sugar for sweetness
  • 1/2 teaspoon ground cinnamon for warmth
  • 1/2 cup unsalted butter cold and cubed, to make it nice and crumbly

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
  2. Mix flour, sugar, and salt for the base. Cut in cold butter until coarse. Press into pan and bake 15 minutes.
  3. Toss diced apples with brown sugar, lemon juice, cinnamon, and cornstarch. Spread over baked base.
  4. Combine flour, oats, brown sugar, and cinnamon for topping. Cut in cold butter until crumbly. Sprinkle over apples.
  5. Bake 25-30 minutes until golden and bubbly. Cool for 30 minutes before slicing.

Notes

For best results, serve warm with a scoop of vanilla ice cream.