Ingredients
- 2 large russet potatoes (about 1 lb or 450g each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (for color and smokiness)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Filling & Topping:
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sour cream (for serving)
- 1 tablespoon fresh chives, finely chopped (for garnish)
Equipment
- Air Fryer
- Sharp knife
- Cutting board
- Two wooden chopsticks or small spoons (guides for cutting)
- Mixing bowl
- Pastry brush (optional)
Instructions
Step 1: Prepare and Score the Potatoes
Thoroughly scrub the potatoes under cold water to remove any dirt and pat them completely dry with a kitchen towel. This is crucial for achieving a crispy skin.
Place a potato on the cutting board. Position two wooden chopsticks or the handles of two small spoons along the long sides of the potato. This will act as a guard, preventing your knife from cutting all the way through.
Using a sharp knife, make thin, vertical slices across the potato, about 1/8 to 1/4-inch apart, stopping when your knife hits the chopsticks. You should end up with a series of connected slices.
Step 2: Create the “Bloom”
Carefully flip the potato over so the sliced side is facing down. Repeat the scoring process on this side, but make your slices perpendicular to the first set. You are essentially creating a cross-hatch or grid pattern through the entire potato without cutting through the bottom. When you turn it back over, you should be able to gently fan the potato open slightly.
Repeat this entire process with the second potato.
Step 3: Season the Potatoes
In a small bowl, mix the olive oil, garlic powder, paprika, salt, and pepper. Place the scored potatoes in the bowl and use your hands (or a pastry brush) to carefully work the seasoned oil mixture over the entire surface, making sure to get it in between the slices as much as possible. Be gentle to avoid breaking the potato apart.
Step 4: Air Fry to Crispy Perfection
Preheat your air fryer to 380°F (195°C) for 3 minutes. Place the prepared potatoes in the air fryer basket, leaving space between them for air circulation.
Air fry for 30-35 minutes, or until the outside is deep golden brown and crispy and the inside is completely tender when pierced with a knife through the center.
Step 5: Add Cheese and Crisp Again
Once the potatoes are cooked, carefully remove the basket. Sprinkle the shredded cheddar cheese generously over the top of each potato, aiming to get it into the nooks and crannies.
Return the basket to the air fryer and cook for an additional 3-5 minutes at 350°F (175°C) until the cheese is perfectly melted and bubbly.
Step 6: Serve and Garnish
Using tongs, carefully transfer the blooming potatoes to a plate. They will be hot and delicate. Drizzle with the melted butter, then top with the crumbled bacon, a dollop of sour cream, and a sprinkle of fresh chives. Serve immediately and watch as your guests “ooh” and “ahh” as they pull apart the cheesy, crispy petals.
Chef’s Notes & Variations
- Potato Choice is Key: Russet potatoes are ideal because of their thick skin and starchy, fluffy interior. Avoid waxy potatoes like red or fingerling potatoes.
- Don’t Skimp on Drying: Ensuring the potatoes are completely dry after washing is the secret to extra-crispy skin.
- The Chopstick Trick: This is a non-negotiable step! It guarantees you won’t slice through the bottom, which keeps the potato intact and allows it to “bloom.”
- Spice It Up: Add a pinch of cayenne pepper to the oil mixture for a spicy kick.
- Different Toppings: Get creative! Try pulled pork, chili, jalapeños, green onions, or a drizzle of ranch dressing.
Nutrition Facts (Per 1 Blooming Potato)
- Calories: ~585 kcal
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 80mg
- Sodium: 980mg
- Total Carbohydrates: 52g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 22g
Recipe Name: air-fryer-blooming-baked-potatoes.html
Image Alt Text Suggestions:
- Crispy air fryer blooming baked potato with melted cheese and bacon.
- Top-down view of a golden brown blooming potato, pulled apart to show fluffy interior.
- Step-by-step image showing how to score a potato using chopsticks as a guide.