These are really called Hasselback Potatoes, named after the restaurant where they were first served in Stockholm, Sweden. But my boyfriend, upon seeing what came out of the oven, dubbed them Armadillo Potatoes, and the name stuck. Because of the slices in the potato, they bake quicker than regular ol' baked potatoes and develop a different texture. Enjoy!
5 medium Russet Potatoes
2 cloves garlic, sliced
2 tbsp olive oil
A pinch of paprika
A pinch of salt
- Preheat oven to 425°F.
- Thoroughly wash potatoes. Slice each potato into 1/8 inch wedges that go down to a 1/4 inch from the bottom of the potato.
- Stuff garlic slices between every 3-5 wedges, alternating sides of the potato.
- Combine olive oil, paprika, and salt in a bowl and drizzle between potato slices. Rub extra oil over the surface and into the potatoes.
- Bake for 40-45 minutes, or until the inside is soft and the skin crispy. Let cool for 5 minutes, top with chives, and serve!