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

1. Preheat the oven to 250F.
2. Place a rack in the middle of the oven.
3. Pulse the bread in a food processor to form soft crumbs.
4. Scatter the crumbs on a rimmed baking sheet and toast for 15 minutes, or until light golden.
5. Raise the oven temperature to 450F.
6. Let the crumbs cool in a bowl and melt the butter.
7. Toss the crumbs with the butter, hot sauce, chili powder, paprika, garlic powder, and cheeses.
8. Cover the cooled baking sheet with parchment paper.
9. Trim a thin slice off the bottom of each potato to give it stability.
10. 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.
11. Slices should be 1/8 inch thick to no more than 1/4 inch thick.
12. Gently fan out the potato slices and rinse off the starchy juice.
13. Turn the potatoes cut side down on a microwave-safe dish and microwave on high for 10 minutes.
14. 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.
15. Coat with a liberal drizzle of EVOO and season with salt and pepper.
16. Roast the potatoes for 30 minutes, then remove from the oven and gently stuff the chili-cheese mixture in the ridges of the potatoes.
17. 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)