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Potato Fans (armadillo Potatoes) are a delish roasted potato crammed full of tasty au gratin blend of butter, bread crumbs, parmesan and cheddar cheeses with a touch of garlic. These tasty morsels make a wonderful side dish with any grilled meat, or as a light lunch served with a salad.
Start with russet potatoes washed
Cut 1/4 inch slice off the bottom edge, so it sits flat.
Place chopsticks or skewers on either side of the potato to guide your knife from not cutting through the potato. Make cuts every 1/8 inch or so all the way across the potato. You won’t cut through it because of your little sticks stopping the knife. Rinse the potato under water to remove the starch and place them upside down on a microwave-safe plate for about 9 minutes.
Bake in a 400-degree oven until done and skins are slightly crisp. About 20 – 30 min.
while potatoes are baking bake crumb crusted topping. I eyeballed it from memory.
1/2 cup softened butter.
1 palm-full of bread crumbs, or crushed croutons
3 cloves of garlic minced
1/3 cup parmesan cheese2 slices cooked crumbled bacon
1/2 cup shredded cheddar cheese.
The mixture might need more butter depending on how many ingredients you put in the topping. You want to be able to mold it on top of the potatoes and kinda squish it in between the fans.
Once potatoes are done remove from oven and divide topping equally between them.
You might want to let the potatoes cool till you can handle them. Smoosh it in the top to form a crust.
Place back in the oven and turn it to broil until they are deep brown.
