Roasted Potato Armadillos Recipe with Feta and Pesto

Several days ago we were trying to think up a new and creative way to serve potatoes as a side dish to dinner, and I vaguely remembered potatoes cut to look like little armadillos that my mother had baked when I was little. I didn’t remember what she had stuffed and seasoned them with, but that wasn’t a problem; we could get creative.

roasted potato armadillos with feta and pesto

These cute little potato armadillos are stuffed with feta and basil pesto and topped with parmesan cheese. Creamy and flavorful, they make an excellent side dish to any meal that you would normally serve with a baked or mashed potato. Kids will also be amused with their animal-like shape. Enjoy!

This armadillo potato recipe is vegetarian.

Roasted Potato Armadillos with Feta and Pesto
This recipe is adaptable to make as many as you need.


  • as many potatoes as there are people eating *
  • basil pesto to coat
  • feta cheese to fill
  • aluminum foil
  • a block of fresh parmesan cheese (enough to cover)

* I used russets, but this recipe would taste good with any sort of potato. Make sure they are medium-sized potatoes.

Preparation Instructions:

1. Scrub the potatoes until all dirt is removed, but leave them in their skins.

2. Adjust the rack in your oven to the middle position then preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

3. As in the picture above, make slices along the length of the potatoes as if you were cutting them into rounds 1/4 inch thick. However, do NOT slice all the way through. Leave at least a half an inch at the bottom to hold the rounds together.

4. Once the potatoes are sliced, they are ready to be stuffed. In each slice, spread a coat of pesto. Next, stuff each opening with feta cheese.

5. Once the potatoes are stuffed, lay them on a square of tin foil and pull the foil up around the sides and crimp together at the top, so that none of the juices will drip in the oven.

6. Once the oven is preheated, place the foil-wrapped potatoes on the middle rack, being sure to keep the top (crimped) side up. Bake for 45 minutes to an hour (times may vary depending on your oven and the size of your potatoes, but 45 minutes should be sufficient in most cases). Check one potato to be sure that they are cooked through to the center. Unwrap all of the potatoes, then grate the fresh parmesan liberally over their tops. Enjoy!

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