Armadillo Potatoes Recipes

Steps:

• Wash potatoes and dry thoroughly. Slice through potatoes 3/4 way through, making sure to leave the bottom intact. Season between slices with oil and your favorite spices. Bake at 425°F on parchment-lined baking sheet between 35 to 45 minutes.

Steps:

• 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.

Steps:

• Heat the oven to 450 degrees.
• In a bowl, mix together the bread crumbs, cheese, paprika, salt and pepper, and 1 Tbs olive oil.
• Set the mixture aside.
• Transform each potato half into a armadillo by cutting 9 or so notches ½ to ¾ inch deep in the rounded top.
• For each armadillo, cut a square of aluminum foil big enough to loosely wrap around it, brush the center with olive oil, then place the potato on it, flat side down.
• Sprinkle the top with some of the crumb mixture, pressing it into the grooves, then seal the potato in the aluminum foil.
• Arrange all of the potatoes on a baking sheet and bake them for 40 to 45 minutes.
• Be careful opening the pouches - they're hot and probably full of steam.