It’s National Potato Day!

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Baked Tornado Potatoes

Ingredients

• 4 small-medium potatoes {I recommend Yukon gold}
• oil for basting
• 1/4 cup seasoning blend of choice

Instructions

• If using wooden skewers, soak them in water for at least 20 minutes before they go in the oven.
• Preheat oven to 350 degrees.
• Skewer potatoes and use a knife to spiral cut them by holding the knife at an angle and rotating the potato to make spiral slices {but not cutting all the way through}.
• Gently stretch the slices along the skewer.
• Brush potatoes all over with oil then cover with seasoning.
• Place on a lined baking sheet.
• Bake for 45 minutes, flipping over half way through.
• Serve warm with ketchup or sour cream for dipping.

Notes

You can use any potato but I found small/med potatoes like Yukon Gold and Red are easier to cut and spiral. Large baker potatoes were much harder to skewer and cut thin before baking. Also if you use a larger potato adjust your cooking time accordingly.

If using wooden skewers, soak them in water for at least 20 minutes before they go in the oven.

Skewer potatoes and position in the center of each skewer.

Now use a thin knife to spiral cup the potatoes.

Hold the knife at an angle and rotate the potato to make spiral slices
{but not cutting all the way through}.

Gently stretch the slices along the skewer.

Brush potatoes all over with oil.

Now cover with seasoning. I like garlic salt blends, barbecue maple, or lemon pepper.

Place on a lined baking sheet.

 Bake for 45 minutes at 350 degrees, flipping over half way through.

Serve warm with ketchup or sour cream for dipping.

Happy National Potato Day!

Check out all of the delicious potato recipes we made for the occasion:

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