AFTER LEARNING HOW TO MAKE BLOOMIN’ BAKED POTATOES, I WON’T MAKE THEM ANY OTHER WAY

Many of us know how to make a baked potato.  There are even settings on many microwaves that allow you to cook a potato with a press of a button!  However, if you put a little more effort in, you can make these delicious bloomin’ baked potatoes that will blow ordinary potatoes out of the water! Trust me it’s well worth the extra time. Your taste buds will thank you!

This delicious and simple recipe is actually more of a set of directions for cutting the potato than it is combining ingredients. Follow this series of cuts to a t to get the best tasting potatoes. First, slice off of the lengthy side of the potato a thin slice.  This should leave you with a long, oval section with no skin.  Then, cut with a knife at least five or six rings in that oval spot.  You may need more or less rings, depending on the size of the potato.  Do not cut all of the way through the potato.

Next, flip over the potato and and make downward cuts into the side of the potato, but do not cut the middle of the potato.  Make sure to cut downward all of the way around the potato.  This should create a cool web-like shape when you flip the potato back over again.

Next, with the potato flipped over, sprinkle salt on the potatoes and pour some olive oil on them.  Bake the potatoes for thirty minutes in foil, and the potato will begin to be golden brown.  Keep baking the potatoes until they have been in the oven for one hour.  At this point, the skin will be a darker brown.

You could stop here I suppose, but you’ll be missing out!  Afterwards, put some cheese on the potato and bake the potato for another five minutes.  This should melt the cheese onto the already delicious potato.  If you want you can also add bacon.  Remember, be careful because the potatoes will likely be very hot!

And there you have it!  A beautiful, crunchy, molten take on the standard baked potato!  Definitely give this recipe a try; your taste buds will love you for it!

Please "like" us:Already liked? You can close this