We love bloomin' onions and bloomin' apples...but what about Bloomin' Baked Potatoes? This recipe is such a fun way to make baked potatoes, and you can really pile on the toppings if you want.
Make sure you use a nice sharp knife when cutting up your potatoes. Make a few center cuts and then cut around the outside of the potato. You'll be delighted when you pull these out of the oven - they'll be sizzling on the edges and fluffy on the inside like a baked potato. Top it all off with sour cream and cheese for the ultimate dinner or snack!
- 2 potatoes
- ½ cup olive oil
- Sea salt (or other coarse salt)
- 4 tablespoons cheddar cheese, shredded
- 2 tablespoons bacon bits
Preheat oven to 425 degrees.
Cut the top off of the potatoes.
Use a small, thin, flexible knife to cut rings around the inside of the potato.
Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut.
Carefully flip the potato back over. If you need to make of the of the cuts deeper, do that now.
Brush the whole potato with olive oil and sprinkle with sea salt.
Place the potatoes on foil and bake at 425 degrees.
After 30 minutes of baking, brush the tops with additional olive oil and sprinkle with more sea salt. Return to the oven for an additional 30 minutes.
Top potatoes with shredded cheddar cheese.
Return them to the oven and bake for an additional 5 minutes to melt and toast the cheese.
Remove them from the oven, carefully transfer them to serving plates and sprinkle with crispy bacon bits.