Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting 5 minutes
Total Time 1 hour 35 minutes
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.