Armadillo Potatoes recipe.
Need an easy and delicious potato recipe? Make an Armadillo Potato. You can grill them or bake them.
Last night, inspired by this pin, I took plain ol' potatoes and made them pretty. The bonus turned out to be more than just reduced cooking time. These easy delicious potatoes were crispy on the edges, easy to eat with fingers one slice at a time (eating with fingers = more appetizing to 6-yr-olds), and amazing dipped in a mixture of sour cream and queso.
I named them Armadillo Potatoes, because, well, look at them, aren't they cute? And I live in Texas so armadillos are cool. I can see these being one of my Superbowl party food items, can't you? With queso and sour cream on the side. Kinda looks like a football come to think of it. Check out my ever growing Superbowl Food pinterest board here. You can also download an eBook of Superbowl Recipes from Mr. Food here.
Spray Butter or Margarine (like I Can't Believe It's Not Butter Spray)
Wash your potatoes, one per person. Slice the potatoes carefully almost to the bottom, but don't cut all the way thru.
Drizzle them with olive oil. Sprinkle salt, pepper, and seasoned salt all over them, trying to get it in between each slice if possible.
If you like butter like me, use your Spray Butter and give it a spray on top and in between layers to your desired buttery goodness. (I even sprayed again about halfway thru the cooking time.)
Bake at 425 degrees for about 45 minutes to an hour. Or, if you're grilling meat, just wrap these in foil and throw them on the grill for an hour.
Serve alongside your meat main dish as is, or with sour cream/queso dip either on the side or drizzled all over. The family has already asked me to make this again. And I feel like a creative genius. Win win.
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