Fully Loaded Tornado Potatoes Recipe by Francesca Zani from Delish.

Ingredients

• 4 (6- to 8-oz.) russet potatoes
• 2 Tbsp extra-virgin olive oil
• 2 tsp crushed red pepper flakes
• 1 1/2 tsp kosher salt, divided
• 2 slices thick-cut bacon
• 4 oz sharp cheddar, finely shredded
• 1/4 cup sour cream 
• 1 Tbsp. fresh lemon juice
• 2 scallions, sliced into thin rounds

Directions

1. Preheat the oven to 425°F, and arrange two racks in the upper and lower third of the oven.
2. Pierce the potatoes all over with a fork, place on a heatproof plate, and microwave until softened; approximately 3 minutes. Let cool slightly.
3. Poke a skewer through the bottom of the potatoes.
4. Holding the potato steady on a cutting board, using a chef’s knife, cut a spiral at an angle around the potato while rotating the potato in the opposite direction, cutting through to the skewer, and trying to keep spirals as thin as possible. You can also cut thin diagonal slices on one side of the potato, flip, then cut diagonal slices on the opposite side. Carefully pull layers apart. Repeat with remaining potatoes.
5. Arrange the potatoes on a baking sheet. Rub the potatoes with oil, crushed red pepper flakes, and 1 tsp of salt.
6. Roast potatoes on the bottom rack until the potatoes can be pierced with no resistance; approximately 45 minutes to 1 hour.
7. While the potatoes bake, cook bacon on the top rack until crispy; approximately 20 to 25 minutes. Let cool and crumble into bite-sized pieces.
8. Sprinkle cheese on top and in between the spirals of the potato. Turn on the broiler and broil the potatoes until the cheese is melted; approximately 2 to 3 minutes.
9. Combine sour cream, lemon juice, and remaining ½ tsp of salt in a small bowl. Top with bacon and scallions.