Description
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.
Use pepper jack for a spicier cheese option.
Air-fry at 375°F for a crispier, faster version.
Nutrition
- Serving Size: 1 loaded tornado potato
- Calories: Approx. 260
- Sugar: 2g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
