Chili Cheese Potato Armadillos

This is a great way to spice up the boring ol’ potato that we all get tired of from time to time. The topping for these little babies smelled so good that I thought about eating it by itself!


1 thick slice of white bread

4 tbsp butter, melted

2 tsp hot sauce

1 tbsp chili powder

1 1/2 tsp paprika

1 tsp garlic powder

1/2 cup shredded cheddar cheese

1/4 cup parmigiano reggiano

4 large red potatoes, cleaned well

Evoo for drizzling

salt and pepper


Preheat oven to 250.

In food processor, pulse grind bread into crumbs. Place on baking sheet and toast for 15 mins or until lightly browned. Cool.

Toss bread crumbs with cheeses, hot sauce, paprika, garlic powder, chili powder, and melted butter.

Raise oven temp to 450.

Trim thin slice off of the bottom of potatoes to give them “feet” Trim ends off and thinly slice potato across about 1/4 in. shy of all the way through.  Rinse. Microwave potatoes, cut side down, for 10 mins. Cool for 5 mins.

Place potatoes on baking sheet cut side up. Drizzle each potato with evoo. Sprinkle with salt and pepper. Roast for 30 mins. Stuff each potato with cheese mixture. Turn on broiler. Broil 3 mins or so.



2 Comments (+add yours?)

  1. Joumana
    Oct 21, 2009 @ 03:38:23

    Fantastic! just the kind of potatoes we would like for a change!


  2. Sam
    Oct 23, 2009 @ 14:39:20

    I’ve made these like 4 times now. My husband loves them and I will eat one as a meal. I have eaten the topping. LOL.


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