Blooming Onions are always a huge hit. They have been ever since a certain Australian-themed restaurant made them so in like the early to mid 90s. Yep, y’all know what I’m talking about. The only time I’ve ever eaten there was when I was like 7… so 1995? I remember it not being a good experience. It was incredibly smoky, and I just remember my eyes burning the entire time.
This blooming potato recipe is sure to be a hit! It’s just a baked potato cut so that it will bloom. The result looks fantastic.
Have a special someone or occassion that you want to do something impressive for? This blooming potato will be perfect for it! The best part is is that it’s completely customizable. You can’t have dairy? Great, don’t add cheese. Oh, you’re a vegetarian? Oh, ok. Just hold the bacon. You can make this into what ever you want, really.
Thanks to Tonia over at The Gunny Sack for this great recipe!
Ingredients for Blooming Potato
- 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.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: The Gunny Sack.