Tornado Potatoes

• medium Yukon potatoes2
• butter2 oz
• grated parmesan cheese1 cup
• black pepper½ teaspoon
• garlic powder1 tablespoon
• paprika1 tablespoon
• salt1 teaspoon
• Chopped fresh parsley0
• wooden skewer2

Instructions

1. 1

   Preheat the oven to 325ºF (160ºC).

2. 2

   Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften.

3. 3

   Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top.

4. 4

   Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer.

5. 5

   Take your time and work to make thin, even spiral all the way down the potato.

6. 6

   Gently fan out each potato down the length of the skewer, until you have even gaps between the slices.

7. 7

   Brush the melted butter all over the potatoes.

8. 8

   In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt.

9. 9

   Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated.

10. 10

    Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.

11. 11

    Bake for 25-30 minutes, or until nicely browned.

12. 12

    Garnish with additional Parmesan and parsley.

13. 13

    Let cool for 5 minutes before serving.

14. 14

    Enjoy!