Tornado potato: tasty, satisfying (and a little bit naughty)

The tornado potato is a potato dish with a twist, quite literally. It looks great on the plate, is pleasingly crispy and goes with everything

Gousto tornado potato recipe
(Image credit: Gousto)

This tornado potato recipe is one of the most adventurous potato recipes we've tried – and it looks really great on the plate. But, it's easy to do... So, if you're lining up a dinner party (for six) or just looking for new ways to make the humble potato more appealing, this is a method to try. Better still? You can choose your toppings to suit your mood – we've suggested our favourites below – or, if you're trying to lose a few pounds, have them undressed as a simple but tasty side. Affordable, hearty and versatile... our favourite kind of food.

Looking for the basics on how to make roast potatoes, instead? Don't miss our guide. Otherwise, keep reading...

Thanks to Jordan Moore, Senior Recipe Developer at Gousto for sharing this easy tornado potato recipe with us. 

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Tornado potato recipe

Gousto tornado potato recipe

(Image credit: Gousto)

You might have seen these tasty tornado potatoes doing the rounds on Instagram. They look cool, but taste pretty amazing too and you can treat them like a jacket potato, or serve them nacho style with dips and dressings. We love Jordan Moore's idea of creating a 'build-your-own tornado potato bar' for family meals, where everyone gets to top their own potato with a choice of sauces, veggies and cheese – just pop everything in bowls on the table with a serving spoon and let them do the rest.


  • Floury potatoes (enough for one each)
  • 3 tbsp olive oil (for every two potatoes)
  • Salt and pepper
  • Skewers
  • Optional: grated parmesan, smoked paprika or herbs of choice


1. Preheat oven to gas mark 3/165ºC/145ºC fan.

2. If you have a spiralizer, use it to cut the potato into a spiral then gently push a skewer through lengthways. If not, prick the potato allover then microwave for one minute. Then skewer the whole potato, and take a knife to cut a spiral from one end to the other (cut at an angle, turning the potato as you go).

3. Grasp the skewer and gently pull the potato apart to separate the layers. Brush with olive oil and season to taste (add your parmesan, paprika or herbs if using).

4. Put the potatoes on a baking tray. One with a bit of depth is good so that the skewers are resting on the edges, suspending the potato for even cooking.

5. Bake for 30 minutes or until golden brown, then serve.

Tornado potato serving suggestions:

  • Three cheese: cook with a coating of parmesan then drizzle with cheddar cheese sauce and a sprinkle of grated cheese of choice (we like Mexicana or Red Leicester). 
  • Spicy BBQ vegan: sprinkle your uncooked potato with cayenne and paprika. Once roasted, serve with vegan mayo and vegan BBQ sauce.
  • Fully loaded: serve your cooked potato with crispy bacon bits, sour cream and chopped chives.
  • The nacho: once cooked drizzle and dollop with sour cream, salsa, guacamole and extra grated cheese.

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