These tornado pops might take a bit of practice, but once you get the hang of it they’ll become a tailgating favorite!
- Small saucepan
- Wooden skewers
- 1 1/2 cups butter
- 2 tsp garlic powder
- 2 tsp onion powder
- 1.5 lbs Little Potatoes
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 1/2 cups your favorite red hot sauce
Blue Cheese Dipping Sauce:
- 1 cup your favorite blue cheese dressing
- 2 Tbsp parsley
- 3 Tbsp crumbled blue cheese
Preheat oven to 425 °F.
In a small saucepan, melt butter. Add garlic powder and onion powder. Remove from heat and stir to combine well. Set aside.
Carefully skewer two potatoes per skewer. Lay flat on a cutting board. Using the skewer to stop the knife from cutting all the way through, cut in a slight diagonal around the potato to make them spiral cut. Rotate the potato, not the knife.
Baste with 1/2 cup butter mixture. Season with salt and pepper.
Place on middle rack of oven and bake for 15 minutes.
Add hot sauce to the cooled butter and stir.
Rotate potato skewers, baste with sauce mix, and bake again an additional 20 minutes.
Turn your oven on to broil, place potatoes on top rack. Rotate skewers, baste, and broil for four minutes. Rotate once more, baste, and broil an additional four minutes. Check for doneness.
Combine blue cheese dressing, parsley and crumbled blue cheese.
Serve with blue cheese dressing and raw vegetables.