Bloomin’ potatoes slice large russet potatoes into thin, connected fans, season and bake them until the edges crisp and the slices bloom open, then load them with cheese, bacon, and sour cream. They take just over an hour and turn a simple baked potato into a genuinely shareable, loaded side dish.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Category: Side dish, appetizer
Why You’ll Love This Bloomin’ Potatoes
- Turns a basic baked potato into a genuinely impressive, shareable dish.
- Gets crispy seasoned edges throughout, not just on top.
- Loaded with classic baked-potato toppings everyone already loves.
- A fun side dish or appetizer for gatherings and cookouts.
Ingredients You’ll Need
- 4 large russet potatoes
- 3 tbsp olive oil
- 1 tbsp ranch seasoning (or garlic powder, paprika, salt, and pepper)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 1/2 cup sour cream
- 2 tbsp chopped chives
How to Make Bloomin’ Potatoes
- Preheat the oven to 400°F (200°C).
- Slice each potato into thin, even slices about 3/4 of the way through, keeping the bottom intact so the potato stays connected.
- Drizzle the potatoes with olive oil and season with ranch seasoning, working the seasoning between the slices.
- Bake for 45 to 50 minutes, until tender with crispy edges, fanning open as they bake.
- Remove from the oven and sprinkle shredded cheddar over and between the slices.
- Return to the oven for another 5 to 8 minutes, until the cheese is melted.
- Top with bacon bits, a dollop of sour cream, and fresh chives before serving.
Tips for the Best Bloomin’ Potatoes
- Use a sharp knife and slice slowly to avoid cutting all the way through the potato.
- Place chopsticks alongside the potato as a guide to stop your knife at the right depth.
- Let the potatoes bake long enough for the slices to fan open naturally.
- Work the seasoning between each slice for flavor throughout, not just on the surface.
Variations to Try
- Add diced jalapeños for heat.
- Swap cheddar for pepper jack cheese.
- Drizzle with ranch dressing instead of sour cream.
How to Store It
Store in the fridge for up to 3 days. Reheat in the oven to re-crisp the edges.
Frequently Asked Questions
How do I keep from slicing all the way through?
Place two chopsticks or wooden spoon handles alongside the potato as a guide to stop your knife at the right depth.
Can I make these ahead?
The slicing and seasoning can be done ahead — bake fresh for the best texture.
What potatoes work best?
Large russet potatoes work best for their size and how well they hold together while fanning open.
Can I air fry these instead?
Yes, though a full-size potato may not fit standard air fryer baskets — check your air fryer’s capacity first.