Mac ‘N’ Cheese Skins

A classic favourite gets a delightful makeover
Yield: 1 servings


  • 1 x McCain Potato Skin
  • 30g b├ęchamel sauce
  • 30g cooked macaroni, drained
  • 3g chopped parsley
  • 10g grated parmesan


  1. Deep fry McCain Potato Skins as instructed and drain. Place on an oven tray. Combine b├ęchamel, macaroni and parsley, then scoop into the skin. Top with parmesan and place under the grill or salamander to brown.