Chili Tornado Potatoes

Serves 3-4
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Chili Tornado Potatoes
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Perfectly seasoned potatoes cut in a swirl and baked. Topped with a crumble of cheese and cilantro. A great tex-mex or side or party appetizer!


3-4 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, garnish
Hot sauce, garnish


  1. Preheat oven to 350 degrees F. Scrub potatoes well, then dry and skewer onto metal skewers. Try to get the skewer in the center of the potato, longwise.
  2. Use a small paring knife to cut the potato into a spiral. As you work down the skewer, cut down to the skewer at an angle. If you accidentally cut through the potato, it’s okay! It’ll still taste good.
  3. When you have all your potatoes spiraled, place them on a baking sheet lined with foil or parchment paper. Brush the potatoes liberally with melted butter. Then sprinkle with seasoning mix.
  4. Bake potatoes for 40-45 minutes, turning once halfway through so they cook evenly. Finished tornado potatoes should be cooked through and tender, but crispy in spots around the edges.
  5. Remove potatoes and sprinkle with queso fresco, fresh cilantro, and a little extra seasoning mix. Serve while warm.

Nutrition Info