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Blooming Baked Potato

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1h 15min

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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

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 425°F (220°C).

2
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.

3
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.

4
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.

5
Bake the potatoes

Bake the potatoes for 50-60 minutes, or until they are crispy on the outside and tender on the inside.

6
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.

7
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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