Chili Tornado Potatoes With Queso Fresco

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  • 3-4 medium Yukon Gold potatoes
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon paprika
  • 6 tablespoons butter, melted
  • 2/3 cup crumbled queso fresco
  • Fresh cilantro, garnish
  • Siracha hot sauce, garnish


  1. Heat oven to 350 F.
  2. Scrub potatoes, dry and microwave for 1 minute to soften. Leave in microwave to cool.
  3. Insert a wooden or metal skewer into the bottom of each potato and gently push the skewer to the top (lengthwise).
  4. Use a sharp knife to cut the potato into a spiral. Hold the knife at an angle and cut in the opposite direction of how you are turning the skewer. Cut all the way down to the skewer, working slowly to make even spiral cuts. Gently fan out the potatoes – just slightly.
  5. In a small bowl, mix together the salt, pepper, garlic powder, chili powder and paprika. Set aside.
  6. Place the spiraled potatoes on a foil-lined baking sheet (with the skewers resting on each side of the pan so the potatoes are suspended). Brush each spiralized potato liberally with melted butter. Sprinkle each potato all the way around with seasoning mix, reserving a bit of the mix.
  7. Bake potatoes for 40-45 minutes, turning once halfway through the cooking process. The potatoes should be cooked through and tender, but crispy around the edges.
  8. Remove potatoes and sprinkle with queso fresco, fresh cilantro, and a little extra seasoning mix.
  9. Garnish with hot sauce and serve while warm.