Categories: Sides

Ingredients

• 1 thick slice white bread
• 4 tbsp. butter
• 2 tsp hot sauce
• 1 tbsp. chili powder
• 1 1/2 tsp sweet smoked paprika
• 1 tsp garlic powder or granulated garlic
• 1/2 cup shredded sharp yellow cheese
• 1/4 cup grated Parmigiano-Reggiano
• 4 large red-skin potatoes, cleaned
• Olive oil, for drizzling
• Salt and pepper

Directions

1. eheat the oven to 250. Place a rack in the middle of the oven.

2. lse 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 temp to 450.

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.

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. 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 olive oil and season with salt and pepper.

5. 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.

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