Growing up I remember the larger than life fairs and stock shows. Carnival games (that you never win at), fair food, animals and good-looking cowboys in town for the rodeo. After riding some of my favorite carnival rides and at least playing a game or two I would head toward the food section. You know the ones with the blinking lights that basically all cook the same food time after time. However, they seem to draw you in because you are thirsty and hungry.
The foods that would always draw my attention was the grilled corn on the cob saturated with dripping butter, turkey legs the size of your arm, funnel cakes and of course the classic twisted taters fried to perfection just waiting to be dipped into ketchup. Of course there were others but these are the foods that always stood out to me.
Well, after receiving my first spiralizer this past week I decided to make some twisted taters using this product. Instead of frying them to perfection it was all about baking the taters and keeping them at least a little bit healthy and without the frying mess. You can eat them plain or dip them in ketchup but I decided for my first batch I wanted something with a little more flair since I wasn’t frying them. Loaded twisted taters with cheese, sour cream and a small pinch of chives for the topping. Grab your fork or get your fingers ready to dive into these babies.
ENJOY ~ Meagan
Loaded Twisted Taters
Ingredients
- 1 large russet potato
- 1 1/2 teaspoons extra virgin olive oil
- 1/2 teaspoon seasoned salt
Instructions
Preheat oven to 425 degrees F.
Using the ribbon blade spiralize the whole potato. Place in a large bowl of chilled water until ready to use. Dry them thoroughly and then pour the olive oil over the potato pieces. Sprinkle with seasoned salt and then mix everything with your hands to ensure potatoes are well covered.
Bake in the oven on a non-stick foil lined baking sheet for 25-30 minutes shaking them up halfway through the cooking process.
Top with the additional toppings.