Recipe details
Side Dishes
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Blooming Baked Potato
1h 15min
4 servings
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This impressive blooming baked potato is a fun and delicious twist on the classic baked potato. Crispy on the outside and soft on the inside, this potato is cut into thin wedges that fan out like a blooming flower. Brushed with a garlic butter mixture and topped with melted cheese and crispy bacon, this side dish is sure to be a hit at any gathering.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
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Steps
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Preheat the oven
Preheat the oven to 425°F (220°C).
Prepare the potatoes
Wash and dry the russet potatoes. Cut each potato into thin wedges, about 1/8-inch thick, stopping about 1/2-inch from the bottom so the potato remains intact.
Melt butter and add garlic
In a small saucepan, melt the unsalted butter over low heat. Mince the garlic cloves and add them to the melted butter. Stir in the salt and black pepper.
Brush potatoes with garlic butter
Place the potatoes on a baking sheet lined with parchment paper. Brush the garlic butter mixture generously over the potatoes, making sure the butter gets between the wedges.
Bake the potatoes
Bake the potatoes for 50-60 minutes, or until they are crispy on the outside and tender on the inside.
Add cheese and bacon
While the potatoes are baking, shred the cheddar cheese and cook the bacon slices until crispy. Crumble the bacon into small pieces. During the last 5 minutes of baking, sprinkle the shredded cheese and crumbled bacon over the potatoes.
Serve
Remove the blooming baked potatoes from the oven and serve them hot as a side dish or appetizer. Enjoy the crispy, cheesy, and bacon-topped potato wedges!
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