I love this recipe because it delivers the joy of street-food style potatoes without needing any special equipment. The spiraled shape crisps beautifully in the oven, the cheese melts into every groove, and the creamy drizzle brings everything together. They look impressive but are surprisingly simple to make.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 (6- to 8-oz.) russet potatoes 2 Tbsp. extra-virgin olive oil 2 tsp. gochugaru or crushed red pepper flakes 1 1/2 tsp. kosher salt, divided 4 oz. sharp cheddar, finely shredded 1/4 cup sour cream 1 Tbsp. fresh lemon juice 2 scallions, sliced into thin rounds
Directions
I start by arranging my oven racks in the upper and lower thirds and preheating my oven to 425 degrees F. I pierce each potato all over with a fork and microwave them for about 3 minutes until slightly softened. Once they cool enough to handle, I insert a skewer through the bottom of each potato.
On a cutting board, I cut a spiral around each potato by angling my knife while rotating the potato in the opposite direction, slicing down to the skewer. I gently pull the spirals apart to create even spacing.
I place the potatoes on a baking sheet and rub them with olive oil, gochugaru, and 1 teaspoon of the salt. I roast the potatoes on the lower rack for 45 minutes to 1 hour, until a knife slides easily into the thickest section.
Once they’re tender, I sprinkle the shredded cheddar over the tops and inside the crevices. I turn the broiler on and broil the potatoes for 2–3 minutes, watching closely, until the cheese is melted and bubbly.
In a small bowl, I combine the sour cream, lemon juice, and remaining 1/2 teaspoon salt.
To finish, I arrange the potatoes on a platter, drizzle them with the sour cream mixture, and sprinkle the scallions over the top.
Servings and Timing
This recipe makes 4 servings. It takes about 15 minutes of prep time, with a total of roughly 1 hour.
Variations
I sometimes add smoked paprika or garlic powder to the oil mixture for extra depth. When I want a spicier version, I increase the gochugaru or add a dash of hot sauce before serving. For a lighter topping, I swap the sour cream mixture for Greek yogurt. I also enjoy using pepper jack cheese for a sharper, slightly spicy flavor.
Storage/Reheating
I store cooled potatoes in an airtight container for up to 3 days. To reheat them, I place them in a 350-degree oven until warmed through and crispy again. I add the toppings fresh after reheating to keep the flavors bright.
FAQs
Can I use different potato varieties?
Yes, Yukon Gold or red potatoes work, though russets get the crispiest texture.
What if I don’t have a microwave?
I briefly par-boil the potatoes until slightly softened, then let them cool before skewering.
Do I need a spiralizer for this?
No, slicing by hand works perfectly with just a knife and skewer.
Can I air-fry these potatoes?
Yes, I air-fry them at 375 degrees F, checking for tenderness as they cook.
How thin should the spirals be?
As thin as I comfortably can slice them for maximum crisp and even cooking.
Can I use different cheeses?
Absolutely—mozzarella, Monterey Jack, or pepper jack all work nicely.
How do I make these milder?
I substitute paprika for the gochugaru to keep them flavorful but less spicy.
Why did my potato break while cutting?
It may have softened too much; I make sure not to overcook during the initial microwave or par-boil.
Can I prepare these in advance?
Yes, I roast the potatoes ahead of time and add the cheese and toppings just before serving.
Can I add extra toppings?
Yes, I sometimes add herbs, roasted garlic, or a drizzle of spicy mayo.
Conclusion
I love making these Fully Loaded Tornado Potatoes because they turn simple ingredients into something fun, eye-catching, and incredibly satisfying. The spiraled shape, crispy edges, melted cheese, and creamy drizzle make them a perfect party snack or cozy treat. They’re easy to prepare and always a hit whenever I serve them.
Fun, crispy spiral-cut potatoes baked until golden and loaded with melted cheddar, a tangy sour cream drizzle, and fresh scallions—an eye-catching, comforting twist on loaded baked potatoes.
Ingredients
4 (6–8 oz) russet potatoes
2 Tbsp extra-virgin olive oil
2 tsp gochugaru or crushed red pepper flakes
1 1/2 tsp kosher salt, divided
4 oz sharp cheddar, finely shredded
1/4 cup sour cream
1 Tbsp fresh lemon juice
2 scallions, thinly sliced
Instructions
Preheat oven to 425°F (220°C) with racks in upper and lower thirds. Pierce potatoes with a fork and microwave 3 minutes until slightly softened. Insert a skewer through the bottom of each potato.
Cut a spiral around each potato by angling a knife while rotating the potato in the opposite direction, slicing down to the skewer. Gently stretch spirals apart for spacing.
Place potatoes on a baking sheet. Rub with olive oil, gochugaru, and 1 teaspoon of the salt.
Roast on the lower rack for 45–60 minutes, until tender when pierced with a knife.
Sprinkle cheddar over the tops and into the crevices. Broil 2–3 minutes until melted and bubbly.
Mix sour cream, lemon juice, and remaining 1/2 teaspoon salt in a small bowl.
Arrange potatoes on a platter, drizzle with sour cream mixture, and sprinkle with scallions.
Notes
Add smoked paprika or garlic powder to the oil mixture for more flavor.
Swap sour cream with Greek yogurt for a lighter topping.
