Baked tornado Potato, So simple yet so delicious!
Crunchy and Tasty
Imagine your tray with crunchy parmesan, cilantro along with garlic butter ! Today I was so in the mood of baking some potatoes and decided to try this style and spirilized them. I have to say, spirilizing your potatoes is a life changer hack! It makes the seasoning and flavours that you are adding really cover your potato. They taste great by themselves but even better with dips and sauces. I'm the kinf of person that always add some spicy to my food, so I love to dip mine with a spicy salsa... got me thinking on " Suave " a sauce I've tried at Wilbur Mexicana, a restaurant in Toronto. I hope you enjoy this recipe!
4 medium white potatoes
7 tablespoons garlic butter, melted
2 cup parmesan cheese, grated
1 teaspoon black pepper
2 teaspoon salt
In a medium bowl, combine parmesan cheese, black pepper and salt.
1. Preheat oven to 325ºF/160ºC.
2. Insert a brochette into the potato and mildly push the brochette all the way through it.
3. Cut in the opposite direction you are turning the brochette potato in an angle, with a thin knife.
4. Gently extend the potato down the length of the brochette, until you have an even gap between the slices forming a spiral.
5. Brush the melted garlic butter all over the potato.
7. Place the brochette with the potato over a baking tray and shovel the mixture all over the potatoes, until it is entirely coated ( Pick the brochette and shovel the mixture while rotating the potato around)
9. Bake for 30-45 minutes, or until nicely browned.
10. Garnish with parsley and with additional parmesan cheese if desired.
" Can I eat it now?!" said my brother. Thanks for visiting!