Recipe by Rhonda in Texas
I found this recipe in the Dallas/Fort Worth House & Home magazine at my local grocery store. It was in an article for children's cooking, but I make them just because they are a different twist on a baked potato.
Top Review by pamela t.
These came out really cute and tasty! I will warn others to use LARGE baking potatoes--the small one are not deep enough to make the cuts and when you try to push the filling into them, they break! Also, USE cooking spray. I was halfway through and forgot to spray the first three pieces of foil with spray, needless to say, they stuck to the foil. The end result of these potatoes is cute little armadillos--the potato opens up a bit after cooking and you can see the "body" of the dillo's armor! Very cute and tasty. Made and reviewed for my adoptee, Pick a Chef, Spring 2009.
- 1⁄4 cup breadcrumbs
- 1⁄4-1⁄2 cup cheese, grated (white or cheddar)
- 1 tablespoon sweet paprika
- salt and pepper, to tatse
- 1 tablespoon olive oil
- 3 medium russet potatoes, peeled and sliced in half lengthwise
- 6 pieces aluminum foil (squares , about 7 x 7 each)
Directions See How It's Made
- Preheat oven to 450F degrees. Blend all ingredients except pototoes in a mixing bowl and set aside.
- Transform each potato into an armadillo by cutting notches on the rounded side of the potato. Notches should be about 1/2 to 1 inch deep and about 1/4 inch apart. There should be about 7-10 from end to end, depending on the size of potato.
- Place each cut potato, flat side down, in the center of a piece of foil sprayed with non-stick cooking spray. Sprinkle to top of each potato with equal amounts of topping. Carefully press the topping down with your fingers. Loosely seal foil and place on cookie sheet, sealed side up.
- Bake 40 minute.
- **May be served with ketchup, plain yougurt or sour cream for dipping.