Armadillo Potatoes


A fun name, no armadillos were harmed or used in making these delicious potatoes! The photo shows

one potato with cheese, the other without. Barb L.

Yield: 4 potatoes, enough for 4-8 people


4 very large baking potatoes

1/3 cup Flying Olive Garlic, Rosemary, or Tuscan Herb Extra Virgin Olive Oil, or a combination (We like ½ Garlic and ½ Rosemary) or one of our dipping oils

1 tsp salt

½ tsp pepper

2 Tbsp minced fresh rosemary

2 Tbsp minced fresh thyme

1 cup of Parmesan or mozzarella cheese, optional


Preheat oven to 400 degrees. With a sharp knife, cut each potato into 1/8" slices, leaving slices attached at the bottom. (If you cut through the entire potato, don't panic. Just place the pieces back together when you cook them). Place them in a 13x9" baking dish.

In a small bowl, mix the Flying Olive EVOO of Choice, the salt and pepper. Using a pastry brush dipped in the Olive Oil mixture, gently open each slice and drizzle the EVOO into the potato.

Place the potatoes in the oven and bake for about 1-1 1/2 hours or until they are tender. While they are cooking, add the rosemary and thyme to a small bowl. When the potatoes are done, sprinkle the herb mixture over the potatoes. If desired, sprinkle on the cheese and cook about 5 minutes longer or until the cheese melts.

Submitted by Barb and Chuck L.