You’re looking at your new go-to side or party appetizer! These delicious and unique Chili Tornado Potatoes are packed with flavor and are fun to make!
Ingredients• 4 medium Yukon potatoes • 3 tablespoons butter, melted • 2 teaspoons kosher salt • 1 teaspoon black pepper • 1 teaspoon garlic powder • 1 teaspoon chili powder • 1 teaspoon ground cumin • 1/2 cup crumbled queso fresco • cilantro, for garnish • hot sauce, for garnish
Begin by preheating the oven to 350 degrees.
Before preparing, wash and thoroughly dry the potatoes. Pierce potatoes with a skewer (longways).
Using a small paring knife, cut the potato into a spiral. After spiraling all your potatoes, place them on a lined baking sheet (you can use foil or parchment paper).
Coat potatoes with melted butter and season with the mix.
Bake the potatoes for 40 minutes. To ensure even cooking, turn the potatoes once halfway through. They should be tender on the inside, but crispy around the edges.
Once tender and crispy, remove the potatoes from the oven and top with queso fresco, fresh cilantro, and seasoning mix.