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Baked Tornado Potatoes


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


  • 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.


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.