This twist on a tornado potato is everything you love about a loaded potato—but on a stick. Maybe you’ve heard or seen tornado potatoes at a carnival or international street markets. With a nod to its South Korean roots and street food treasures, AKA Korean corndogs, I wanted to make this fun and easy to eat and make. This is great for a party or starchy hankering. Here are some things to consider before tackling this recipe.
Choosing the right potatoes:Russet potatoes range in size from small to medium, and they’re good for roasting and contain the French fry starch content we love. You really can use any potato, but we like russets for their multipurpose nature.
Par-cooking the potatoes:Sticking a skewer straight through the center of a raw potato is just…not happening. Through research, I saw many recipes that call for microwaving their potatoes to soften the center. If you don’t have a microwave, you can par-boil the potatoes, then let cool. But do not cook them all the way through; there should be resistance when poking with a skewer.
No spiralizer needed:It’s not as much work as you might have predicted. All you need for this recipe is a cutting board, skewer, and knife. Make sure the potato is steady in your non-dominant hand. Using your dominant hand, with your chef's knife, slowly slice as you turn the potato. If the potato is too hot, use a clean cloth to hold it in place.
The bacon:If the potatoes are going into the oven, so should the bacon. Separate your bacon on a foil-lined sheet tray and bake until crispy and crackly. Let cool, then crumble by hand so you don’t have to wash another knife.
Storage:Once the potatoes have cooled, you can store in an airtight container for up to 3 days. Reheat in your oven at 350°.
Made this recipe? Let us know in the comments.
Yields: 4 servings
Prep Time: 15 mins
Total Time: 1 hour
(6- to 8-oz.) russet potatoes
extra-virgin olive oil
gochugaru or crushed red pepper flakes
kosher salt, divided
slices thick-cut bacon
sharp cheddar, finely shredded
sour cream
fresh lemon juice
scallions, sliced into thin rounds