Prep Time 10 minutes Cook Time 1 hour, 15 minutes
by Ericka Sanchez
Our dinnertime is never dull when baked potatoes are on the menu. I prepare these fun and satisfying family favorites and top them with our weekend leftovers. Crunchy French onions atop juicy pot roast and layered over creamy macaroni and cheese makes this dinner complete. If you're feeling adventurous, add a dollop of salsa for a spicy kick.
What you'll need
- 4 Idaho russet potatoes
- 8 tablespoons prepared macaroni and cheese
- 8 tablespoons prepared pot roast
- 4 tablespoons French fried onions
- Sliced green onions for garnish
Notes:
Serves 4
How to make it
- Heat conventional oven to 425°F
- Pierce tops of potatoes with fork several times. (Do not wrap in aluminum foil.)
- Bake potatoes on oven rack 60 to 70 minutes or until tender when pierced. (When using a convection oven, bake at 375°F for 55 minutes.)
- Remove from oven; cool 10 to 15 minutes.
- Cut a thin slice off top of each potato. Using a teaspoon, scooping out approximately 2 tablespoons of potato in center of each, leaving room for toppings.
- Spoon in potato 2 tablespoons of warm macaroni and cheese, 2 tablespoons of warm pot roast, 1 tablespoon French onions and a sprinkle of green onions. Repeat with the reset of potatoes. Serve immediately.
