Chili-Cheese Potato Armadillos

Preparation

1. Step 1

   Preheat the oven to 250°F. Place a rack in the middle of the oven.

   Step 2

   Pulse the bread in a food processor to form soft crumbs. Scatter the crumbs on a rimmed baking sheet and toast for 15 minutes, or until light golden. Raise the oven temperature to 450°F.

   Step 3

   Let the crumbs cool in a bowl and melt the butter. Toss the crumbs with the butter, hot sauce, chili powder, paprika, garlic powder, and cheeses.

   Step 4

   Cover the cooled baking sheet with parchment paper. Trim a thin slice off the bottom of each potato to give it stability. 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. Slices should be 1/8 inch thick to no more than 1/4 inch thick.

   Step 5

   Gently fan out the potato slices and rinse off the starchy juice. Turn the potatoes cut side down on a microwave-safe dish and microwave on high for 10 minutes. 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. Coat with a liberal drizzle of EVOO and season with salt and pepper.

   Step 6

   Roast the potatoes for 30 minutes, then remove from the oven and gently stuff the chili-cheese mixture in the ridges of the potatoes. Turn on the broiler and broil the potatoes in the middle of the oven until deeply brown and bubbly, 3 to 5 minutes.