Chili-Cheese Potato Armadillos
- 1 thick slice good-quality white bread, such as a pullman loaf
- 4 tablespoons (1/2 stick) butter
- 2 teaspoons hot sauce
- 1 tablespoon chili powder, a palmful
- 1 1/2 teaspoons sweet smoked paprika, 1/2 palmful
- 1 teaspoon garlic powder or granulated garlic, 1/3 palmful
- 1/2 cup shredded sharp yellow cheddar cheese, a couple handfuls
- 1/4 cup grated Parmigiano-Reggiano cheese, a handful
- 4 large red-skin potatoes, cleaned
- EVOO (extra-virgin olive oil), for drizzling
- Salt and pepper
- Preheat the oven to 250F.
- Place a rack in the middle of the oven.
- Pulse the bread in a food processor to form soft crumbs.
- Scatter the crumbs on a rimmed baking sheet and toast for 15 minutes, or until light golden.
- Raise the oven temperature to 450F.
- Let the crumbs cool in a bowl and melt the butter.
- Toss the crumbs with the butter, hot sauce, chili powder, paprika, garlic powder, and cheeses.
- Cover the cooled baking sheet with parchment paper.
- Trim a thin slice off the bottom of each potato to give it stability.
- Trim the ends, then thinly slice the potato across, but not all the way through; stop 1/4 inch shy of all the way through.
- Slices should be 1/8 inch thick to no more than 1/4 inch thick.
- Gently fan out the potato slices and rinse off the starchy juice.
- Turn the potatoes cut side down on a microwave-safe dish and microwave on high for 10 minutes.
- Let cool enough to handle, about 5 minutes, then set the potatoes cut side up on the parchment-lined baking sheet, leaving lots of room around each potato.
- Coat with a liberal drizzle of EVOO and season with salt and pepper.
- Roast the potatoes for 30 minutes, then remove from the oven and gently stuff the chili-cheese mixture in the ridges of the potatoes.
- Turn on the broiler and broil the potatoes in the middle of the oven until deeply brown and bubbly, 3 to 5 minutes.
white bread, butter, hot sauce, chili powder, sweet smoked paprika, garlic, cheddar cheese, cheese, redskin potatoes, olive oil, salt
Taken from www.epicurious.com/recipes/food/views/chili-cheese-potato-armadillos-377523 (may not work)