Cut your potatoes like this. End result is a delicious bloomin’ baked potato to die for

Even if you get your potatoes from the store ( fresh ones shown here) you have got to try making this version of a blooming onion. No breading needed, no dipping, no boat loads of oil, no frying, no splatters, no dog under your feet trying to lick up all the blops.

Grab some potatoes and get started. The Gunny Sack’s potato creation will have you wanting more than just one.

Blooming Bacon Potato

Tonia from The Gunny Sack has made the most mouthwatering baked potato ever.

Ingredients you need to make 2

2 potatoes
½ cup olive oil
Sea salt (or other coarse salt)
4 tablespoons cheddar cheese, shredded
2 tablespoons bacon bits

To start, cut the tops off your potatoes. The long way not the tall skinny way. Then make cuts in circles around the inside of the potato, being careful not to cut through the skin.

Like this picture here:

Turn the potato upside down and make long thin cuts through the potato but make sure to leave the center section uncut.

Like this picture of a bloomin onion:

Since the potato does not have inner rings already like the onion you have to make your own 😉

Place the potatoes on a baking sheet and bake at 425 for about 30 minutes. Then  drizzle with oil then sprinkle with salt and bake for about another 30 minutes. it should be cooked  through. It will spread apart like the onion and be a little toasty brown.

Sprinkle with cheese and bacon and pop back in for another 5 minutes to melt the cheese.

DONE!
I think sour cream and maybe some chives are in order for dipping. Or ranch dressing would be good too. I can go either way 😉

If you want to see REAL photos of this awesome creation, be sure to check the post from The Gunny Sack.

Team Your Gluten Free Kitchen.

Recipe and photos curated from The Gunny Sack

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