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Armadillo Potatoes Recipe | Turkey, Veggies and More

Armadillo Potatoes Recipe

Set out a big dish of these roly-poly, bread crumb-topped armadillos, and it won't be long before you hear a chorus of "Please pass the potatoes!"


  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon paprika
  • Salt and pepper to taste
  • Olive oil
  • 6 Idaho potatoes, peeled and cut in half lengthwise


Heat the oven to 450°. In a bowl, mix together the bread crumbs, cheese, paprika, salt and pepper, and 1 tablespoon of olive oil. Set the mixture aside.

Transform each potato half into an armadillo by cutting 9 or so notches 1/2 to 1 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 foil-covered potatoes on a baking sheet and bake them for 40 to 45 minutes. Open the pouches carefully they will be hot and full of steam. Makes 1 dozen armadillos.