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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
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:
1. Preheat oven to 450F degrees. Blend all ingredients except pototoes in a mixing bowl and set aside.
2. 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.
3. 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.
4. Bake 40 minute.
5. **May be served with ketchup, plain yougurt or sour cream for dipping.
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