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1
Preheat the oven to 250F.
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2
Place a rack in the middle of the oven.
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3
Pulse the bread in a food processor to form soft crumbs.
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4
Scatter the crumbs on a rimmed baking sheet and toast for 15 minutes, or until light golden.
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5
Raise the oven temperature to 450F.
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6
Let the crumbs cool in a bowl and melt the butter.
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7
Toss the crumbs with the butter, hot sauce, chili powder, paprika, garlic powder, and cheeses.
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8
Cover the cooled baking sheet with parchment paper.
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9
Trim a thin slice off the bottom of each potato to give it stability.
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10
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.
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11
Slices should be 1/8 inch thick to no more than 1/4 inch thick.
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12
Gently fan out the potato slices and rinse off the starchy juice.
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13
Turn the potatoes cut side down on a microwave-safe dish and microwave on high for 10 minutes.
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14
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.
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15
Coat with a liberal drizzle of EVOO and season with salt and pepper.
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16
Roast the potatoes for 30 minutes, then remove from the oven and gently stuff the chili-cheese mixture in the ridges of the potatoes.
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17
Turn on the broiler and broil the potatoes in the middle of the oven until deeply brown and bubbly, 3 to 5 minutes.
