The humble potato has never looked and tasted this good!
- The dried onion flakes add extra crunch and another flavour dimension. But to be honest you can load these with whatever you want! Our go to chilli sauce is Siracha because it packs a decent punch.
- Opt for soy-free yoghurt to make this recipe soy-free.
Loaded Tornado Potato
- 2 baking potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin powder
- vegan yoghurt
- dried onion flakes
- chilli sauce
- Preheat a fan-assisted oven to 180°C fan / 400°F and line a large baking tray with baking paper.
- Wash and dry the potatoes, then push a skewer through the middle of each potato lengthways.
- Using a sharp knife, carefully carve each potato at an angle into a spiral. Cut down as far as the skewer, cutting diagonally along the potato so each spiral is roughly 0.5 cm thick. Then transfer both potatoes to the pre-lined baking tray.
- Combine the olive oil, salt, pepper, paprika, garlic powder and cumin powder in a small bow. Then brush over the potatoes on both sides, making sure the spirals are completey coated.
- Add the baking tray to the oven and bake the potatoes for 50-60 minutes, turning over half way to make sure the potatoes are crispy all over. The thicker your spirals, the longer the potato will need to cook in the oven! If the potato is slightly undercooked, leave it in the oven for another 10-15 minutes.
- To serve, drizzle with yoghurt, dried onion flakes, coriander and chilli sauce. It’s up to you how many toppings you want to use!