Blooming Potato Recipes

BLOOMING POTATO

Blooming Potato image

Make and share this Blooming Potato recipe from Food.com.

Provided by Bonnie G 2

Categories Potato

Time 1h

Yield 2 Potatoes, 2 serving(s)

Number Of Ingredients 7

Ingredients

2 baking potatoes
1 cup cheddar cheese, grated
1/4 cup crispy bacon, crumbled
1/4 cup ranch dressing
1/4 cup chives, finely chopped
2 tablespoons olive oil
salt

Steps:

Cut the (very) top and bottom off the potato. Stand it on one end, then cut a triangle out of the top of the cut potato to reveal a little well. Cut wedges in the potato without cutting all the way through. Cover in oil and sprinkle with salt. Bake for 1 hr at 370 fahrenheit.
Load with cheese and pop back in the oven for 10 minutes.
Dress with bacon, ranch and chives.
Enjoy!

Nutrition Facts : Calories 694.8, Fat 55.9, SaturatedFat 18.9, Cholesterol 81.5, Sodium 834.9, Carbohydrate 30.5, Fiber 2.8, Sugar 2.3, Protein 19.2

BLOOMING POTATOES

Blooming Potatoes image

Make and share this Blooming Potatoes recipe from Food.com.

Provided by Stormy J.

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

12 long russet potatoes
3 tablespoons unsalted butter
1 dash sea salt

Steps:

Wash and peel the potatoes.
Cut in thin slices without cutting through, the potato should remain whole at the bottom. If really large potatoes are used, cut in halves lengthwise and place cut side down before slicing.
Put the potatoes sliced side up in a well buttered baking dish.
Sprinkle with salt and dot with butter.
Bake in a 450 degrees F/225 degrees C oven for about 40 minutes.

Nutrition Facts : Calories 568.4, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 78.3, Carbohydrate 111.6, Fiber 14.1, Sugar 5, Protein 13

BLOOMING BAKED POTATO RECIPE BY TASTY

Blooming Baked Potato Recipe by Tasty image

Here's what you need: russet potato, fresh parsley, garlic, butter, salt, black pepper, shredded mozzarella cheese, shredded parmesan cheese

Provided by Hitomi Aihara

Categories Sides

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 russet potato
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
3 tablespoons butter, melted
¼ teaspoon salt
1 pinch black pepper
2 tablespoons shredded mozzarella cheese
1 tablespoon shredded parmesan cheese

Steps:

Slice the top ¼ off of the potato. Carefully cut a border ½ inch (1 cm) away from the skin making sure not to cut through the bottom of the potato.
Continue cutting smaller and smaller circles, never going through the bottom, until you have 3 circles about ½ inch (1 cm) inside one another.
Flip the potato over onto the flat side, and cut "petals" all around and all the way through, leaving an oval in the middle intact. It is important to cut through the potato so each layer can blossom once baked.
Bake for 30 minutes at 425°F (220°C).
In a medium bowl combine parsley, garlic, butter, salt, and pepper. Coat the potato and get as much as possible in between each layer.
Bake for another 30 minutes.
Add mozzarella and parmesan cheese on top and in between the nooks and crannies and bake for another 5 minutes or until cheese is light brown.
Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram

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