Blooming Baked Potato

A whole potato sliced accordion-style, brushed with buttery seasoning, then baked until it “blooms” into crispy petals with a fluffy center.

Ingredients (Serves 2–4)

• 4 medium russet or Yukon gold potatoes

• 3 tbsp melted butter (or olive oil)

• 2 cloves garlic, minced

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp fresh parsley or chives, chopped

Optional Toppings

• Shredded cheese

• Sour cream or Greek yogurt

• Crispy bacon bits

Instructions

1. Prep Potatoes
   Preheat oven to 425°F (220°C).
   Wash and dry potatoes.
   Place each potato between two chopsticks or wooden spoons and slice thinly without cutting all the way through.

2. Season
   Mix melted butter, garlic, paprika, salt, and pepper.
   Brush generously over potatoes, getting between the slices.

3. Bake
   Place on a lined baking sheet.
   Bake 40–45 minutes, basting once halfway, until edges crisp and potatoes bloom.

4. Finish
   Sprinkle herbs and add cheese (if using).
   Return to oven 5 minutes until melted.

Air Fryer Option

• Air fry at 400°F (200°C) for 30–35 minutes, brushing with butter halfway.

Tips

• Use a sharp knife for thin, even slices

• Russet potatoes bloom the best

• Add a pinch of chili flakes for heat

Q & A

Q: Why didn’t my potato bloom?
A: Slices were too thick or not baked long enough.

Q: Can I make it dairy-free?
A: Yes—use olive oil instead of butter.