Mac ‘N’ Cheese Skins

A classic favourite gets a delightful makeover
Yield: 1 servings


  • 1 x McCain Potato Skin
  • 30g béchamel 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 béchamel, macaroni and parsley, then scoop into the skin. Top with parmesan and place under the grill or salamander to brown.