Loaded Bloomin' Potato is a potato lovers dream come true. It's crispy on the outside and creamy tender on the inside. Because of the way that the potato is cut, the ooey gooey melted cheese drips down inside of the cooked potato. To finish the Loaded Bloomin' Potato off, I topped it with sour cream, crispy bacon pieces and sliced green onion tops. Are you drooling yet?
The Loaded Bloomin' Potato which was inspired by Kitchen Divas is somewhat fashioned after the famous Bloomin' Onion. However, it's not battered and fried.
The Bloomin' part is achieved by cutting ovals in the potato, and then slicing vertically into the potato (I'll explain this more below). The result is vertical pieces of the potato baked to perfection!
Ingredients for Loaded Bloomin' Potato
The star of the show here is the russet potato. It's loaded up with butter, sour cream, crumbled bacon pieces and sliced green onion tops.
Preparing the Potato
I started with a large russet potato the I had scrubbed clean and dried.
Then, using a sharp knife, I cut about ¼-inch off one of the long wide sides (Photo 1). Next, using a sharp knife, I cut an oval inside the exposed part of the potato about ¼ to ½ inch from the potato skin, making sure that I didn't cut all the way through the potato. Then, I cut another oval inside the first oval, again making sure that I didn't cut all the way through the potato (Photo 2). I finished by cutting a straight line down the center of the potato inside of the second oval.
Next, I turned the potato cut side down. Starting about 1-inch from the bottom of the potato, I made vertical cuts around the entire edge (Photo 3). I spaced the cuts about an inch apart. When I was making the vertical cuts, I made sure that I didn't cut too deeply into the potato. The reason was that if the slices touched each other, the potato wouldn't hold together.
Finally, I flipped the potato over and pressed it with my hands to separate the pieces of the potato.
Once the potato was cut, I placed it skin side down in an oven-proof dish that I had sprayed with non-stick spray. I brushed the top of the potato with some vegetable oil and sprinkled the top with salt.
Baking the Potato
I popped the potato into a preheated 400°F oven for an hour. After an hour, the potato was fully cooked.
I removed the potato from the oven and placed two pats of butter on top (Photo 5). Then, I sprinkled the top with some shredded Colby Jack cheese (Photo 6).
I placed the potato back in the oven under the broiler for 3 to 4 minutes until the cheese was melted and lightly browned.
Loading the Bloomin' Loaded Potato
After I removed the potato from the oven, I topped it with some sour cream, crispy crumbled bacon and sliced green onion tops. You could actually top it with whatever suited your fancy.
The Loaded Bloomin' Potato was amazing. There was ooey gooey cheese in every bite. The potato skin was nice and crispy and the sour cream, bacon and green onions perfectly complimented the potato and cheese. Yum!
Other Amazing Potato Recipes
I think that potatoes are my absolute favorite food. If you like potatoes as much as I do, you should check out these other amazing potato recipes:
- Crispy Mojo Potatoes: Mojo Potatoes are amazingly crispy and crunchy on the outside and tender on the inside. They are a snap to make and are perfect for a game day appetizer, a side dish or anytime when you're craving deliciousness.
- Pommes Anna: Pommes Anna, also known as Potatoes Anna is a simple, yet impressive side dish that is sure to be a showstopper at your next dinner party. It's buttery crispy on the golden brown outside, and melt in your mouth tender on the inside.
- Crispy Smashed Parmesan Potatoes: Crispy smashed potatoes topped with Parmesan cheese are an amazing side dish for your anytime feast. They're easy to make and only require a few ingredients.
- Potatoes Lyonnaise: Potatoes Lyonnaise is a buttery dish of pan-fried sliced potatoes cooked with caramelized onions. Potatoes Lyonnaise is simple to prepare, and absolutely delicious!
- Easy Stove Top Roasted Potatoes: Easy Stove Top Roasted Potatoes are amazing. In fact, who doesn't love Roasted Potatoes that are crispy on the outside and creamy on the inside? Well, now you can make them. They're super easy and made on the stove-top for a winning combination!
- Irish Stacked Potato Bites: The Irish are famous for their potato dishes. These incredible Irish Stacked Potato Bites are no exception. They're easy to make, and perfect for any time.
- Irish Pan Haggerty: Irish Pan Haggerty is a delicious twist on a classic Northumberland potato dish. Layers of potatoes, onions and Dubliner cheese are cooked together to create a spectacular dish.
- German Fried Potatoes: German Fried Potatoes & Onions or Bratkartofflen is the ultimate comfort food. Imagine perfectly cooked potatoes complimented with caramelized onions and crispy bacon. Is your mouth watering yet? I know that mine is!
If you liked the recipe for Loaded Bloomin' Potato, please consider rating it and leaving a comment. I'd love to know how you liked it!
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Recipe
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Loaded Bloomin' Potato
Ingredients
- 1 large russet potato (14 to 16 ounces), scrubbed and dried
- 1 teaspoon vegetable oil
- Kosher salt and freshly ground black pepper to taste
- 1 Tablespoon unsalted butter
- ¼ cup (1 ounce) shredded Colby Jack cheese (See Tip 1)
- 2 Tablespoons sour cream (See Tip 2)
- 2 slices bacon, cooked, drained and crumbled
- 1 teaspoon sliced green onion tops
Instructions
- Preheat oven to 400°F.
- Slice off about ¼-inch of long, wide side of potato. Discard slice.
- With a sharp knife cut vertical 2 to 3 ovals in exposed part of potato, making sure not to cut all the way through. Place potato cut side down. Starting about 1-inch from the bottom, make vertical slices around the edge of the potato, spacing the slices about 1-inch apart. Make sure that you don't cut to the center of the potato. (See Tip 3)
- Turn potato over and press ends to spread the slices apart. Place in an oven-proof dish. Brush the top with vegetable oil and sprinkle on salt and pepper.
- Bake in preheated 400°F oven for 60 minutes or until potato is cooked through.
- Remove potato from oven. Top with butter and shredded cheese. Return to oven and broil for 3 to 4 minutes or until cheese is fully melted and lightly browned.
- Remove from oven and top with sour cream, bacon pieces and green onion tops. (See Tip 4).
- Yield: 1 Loaded Bloomin' Potato
Video
Tips/Notes
- I used Colby Jack cheese in this recipe, but could have also used Cheddar cheese.
- I uses low-fat sour cream.
- When you're cutting inside of the potato, make sure that you don't cut all the way through. With the vertical cuts, cut towards the center of the potato but not through the center. Otherwise, the potato will not hold together.
- Load the potato with whatever fixin's you have. You will not be disappointed.
Ron HIBBS says
I saw your recipe for homemade sauerkraut. I have no idea of the storage units you are referring. What are glass discs? And where do I purchase them? I used a 3.5 pound of cabbage. Your instructions were not clear when to add the filtered water. I shredded the cabbage, added sea salt and let it sit for two hours. I put the cabbage in a mayo jar, tomato sauce jar and a half gallon baggie. Put a partial cabbage leaf in each container. Added refrigerator filtered water. Not sure where to store the three units for a month. I do not want any unit to explode. Any suggestions would be greatly appreciated. Ron Hibbs
Chula King says
Ron,
It sounds like some of the information on making sauerkraut was omitted from the article.
I use half-gallon mason jars when I make the sauerkraut. Once I put the salted cabbage in the jar, I add enough filtered water to completely cover the salted cabbage. The glass discs serve as a weight to keep the cabbage submerged. I got the glass discs from Amazon.
The fermentation of the cabbage produces a fair amount of CO2 so I'd be concerned that the cabbage in the half gallon baggie could explode. If you screwed on the tops of the mayo jar and the tomato sauce jar, you could also have an issue with the pressure build up from the CO2.
A more complete discussion of how I make sauerkraut is available here
Chula