Nourishing Recipe...

The first cuts into a baked potato can feel like a gamble: go too deep and the top breaks apart; stay too shallow and it remains a plain oval. I use chopsticks as a stop, then turn each russet for the second set of cuts. In the oven, those sections loosen and fan apart, giving this Bloomin Baked Potato its open, petal-like shape while the base stays sturdy. Sharp cheddar and crumbled bacon settle across the opened top instead of sliding off a rounded skin.

There’s not much prep before the potatoes go into the oven, but the order at the end matters. The russets bake until a knife slips easily into the center, then the cheddar and bacon get just a few minutes to melt. I let the potatoes rest before adding cool sour cream and green onions. That contrast makes every forkful feel balanced: soft potato, salty toppings, and a fresh bite of onion.

The Crosshatch Is a Topping Holder, Not Just a Pretty Cut

A crosshatch changes how a baked potato eats. Instead of one smooth mound of potato under a pile of toppings, the opened cuts create more edges and little spaces for the cheddar and bacon to catch on. The cuts also let the upper sections spread as the russet softens, so each serving has a mix of potato and topping rather than all the good bits sitting in one spot.

The intact base is just as useful as the opened top. It holds the potato together while you lift it from the baking sheet and gives the softer center something to rest on. Think of the cuts as hinges: the sections can fan out, but the potato still behaves like one serving. That balance is what makes this style work for a loaded potato. You get more topping contact without turning the russet into loose pieces before it reaches the plate.

The Russet, Sharp Cheddar, and Bacon Each Have a Job

• Russet potatoes — Their starchy flesh turns tender and fluffy in the oven, while the broad shape gives you room for the crosshatch. Pick large potatoes that are fairly even in size so they’re ready around the same time. Waxy potatoes don’t give quite the same soft center, so russets are worth choosing here.
• Olive oil and seasonings — The oil helps the salt, pepper, and garlic powder coat the skin and cut surfaces. A basic olive oil is fine; a more expensive bottle won’t make a noticeable difference in this baked preparation. If you’re out of olive oil, a neutral cooking oil works in the same amount.
• Sharp cheddar — Its stronger, tangy taste stands up to the potato and bacon. Freshly shredded cheddar melts into a more cohesive layer, though packaged shredded cheese works when convenience matters. Mild cheddar is an easy swap, but the topping will taste less sharp.
• Cooked bacon — Crumbled bacon adds a smoky, salty bite that contrasts with the soft potato. Use bacon you enjoy eating on its own; there’s no need to seek out a specialty brand. For a meat-free version, the variation below gives you a direct way to leave it out.
• Sour cream and green onions — Sour cream brings a cool, tangy finish, and thinly sliced green onions keep the rich toppings from feeling heavy. Plain Greek yogurt can stand in for sour cream in the same amount; it tastes tangier and is thicker. Slice the onions thinly so they’re easy to catch in a forkful.

The Cut, Bake, and Finish That Make the Potato Bloom

Set Up the Russets and the Baking Sheet

Heat the oven to 425°F and line a rimmed baking sheet with foil. Put a potato between two chopsticks so they rest snugly along its long sides. The chopsticks give the knife a stopping point as you cut across the top. Keep the potatoes on the baking sheet once they’re ready for the oven.

Make the Crosshatch Without Cutting Through

Cut parallel slices about 1/4 inch apart across the top of each potato, stopping when your knife reaches the chopsticks. Turn the potato 90 degrees and repeat to make the crosshatch. Keep the knife upright and use steady strokes; a rushed, angled cut can make the sections uneven. The bottom should stay connected so the potato can open without coming apart.

Oil, Season, and Bake Until the Center Is Tender

Arrange the potatoes on the lined sheet, brush them with olive oil, and season evenly with kosher salt, black pepper, and garlic powder. Bake for 55 to 70 minutes. You’ll see the cut sections fan open as the potatoes soften. They’re ready when a knife slides easily into the center of each one; if the knife meets resistance, give them more oven time.

Melt the Cheese, Then Add the Cool Toppings

Sprinkle the cheddar and crumbled cooked bacon over the potatoes once they’re tender. Return the pan to the oven for 3 to 5 minutes, just until the cheese is melted. Let the potatoes rest for 5 minutes before adding the sour cream and thinly sliced green onions. That short rest makes the potatoes easier to serve, and the cool toppings stay distinct instead of disappearing into the hot cheese.

Three Smart Swaps for a Different Bloomin Potato

Questions That Come Up While These Potatoes Bake

Bloomin Baked Potato

Bloomin baked potatoes are russet potatoes sliced into a crosshatch, brushed with olive oil, and baked until the cut sections fan open and the centers are tender. Sharp cheddar, crumbled bacon, sour cream, and green onions finish each potato with a mix of crisp edges and creamy toppings.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Resting 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

For the potatoes

• 4 russet potatoes large, about 10 to 12 ounces each; scrubbed and dried
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder

For the toppings

• 1 cup sharp cheddar cheese shredded
• 4 slices bacon cooked, crumbled
• 0.5 cup sour cream
• 2 green onions thinly sliced

Equipment

• 1 rimmed baking sheet

Method

 

1. Heat the oven to 425°F.
2. Line a rimmed baking sheet with foil.
3. Place each potato between two chopsticks and cut parallel slices about 1/4 inch apart across the top, stopping when the knife reaches the chopsticks.
4. Turn each potato 90 degrees and repeat to make a crosshatch pattern.
5. Arrange the potatoes on the baking sheet.
6. Brush the potatoes with the olive oil.
7. Season the potatoes evenly with the kosher salt, black pepper, and garlic powder.
8. Bake for 55 to 70 minutes, until the cut sections fan open and a knife slides easily into the center of each potato.
9. Sprinkle the shredded sharp cheddar cheese and crumbled cooked bacon over the potatoes.
10. Bake for 3 to 5 minutes, until the cheese is melted.
11. Let the potatoes rest for 5 minutes.
12. Top with the sour cream and thinly sliced green onions and serve.

Notes

For evenly fanned potatoes, keep the chopsticks snug against each potato as you slice. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potato and toppings can turn soft. For a lighter topping, use plain Greek yogurt in place of the sour cream.