You’ve probably heard of (and have had) a bloomin’ onion, and if you have good taste, you likely enjoyed every single second of it. And just when you thought life couldn’t get any tastier, it did– meet the bloomin’ baked potato. AKA, your new favorite appetizer.
How To Make a Bloomin’ Baked Potato:
- 4 Russet potatoes
- 3 tbsp. olive oil
- 1/2 tsp. garlic powder
- 2 cups shredded Cheddar
- 6 slices of bacon, crumbled
- 2 tbsp. finely chopped chives
- Sour cream (optional)
Preheat your oven to 425 degrees. Line a baking sheet with aluminum foil and cut the top off of the potatoes. Make three circular cuts in each potato, and place the potato cut side-down on a cutting board and slice crosswise, leavin g a small space on the top uncut. Flip the potatoes back over and onto your baking sheet. Whisk together olive oil and garlic powder in a bowl, and brush the potatoes with it. Season with salt and pepper, then bake for 30 minutes. Brush with the olive oil mixture again and bake for another 30 minutes, or until the potatoes become tender. Sprinkle cheese on top and bake until melted, about 10 minutes. Top with bacon and sprinkle with chives and sour cream, and enjoy!