These Blossoming Potatoes are absolutely the cheesiest, creamiest most delicious potatoes ever! We are not sure where Patrick saw these but this is our version! We have skipped the bacon but otherwise how can a potato that looks like this disappoint! This potato recipe should be on any potato lovers bucket list!
- 1 medium-large russet potatoes
- olive oil or another vegetable oil - as needed
- 1/4 cup cheese, shredded more or less to taste
- 2 slices bacon, chopped, cooked until crisp
- 1/2 green onions
- 1/4 cup sour cream or a sour cream flavored dip more or less to tatse
- seasoning salt - sprinkles, to taste
Preheat your oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil and set aside. Wash and scrub your potatoes. Dry with paper towel or a dry dish cloth. Cut off each end of the potato so that it will stand up easily. Next take a sharp knife and cut along the inside edge of the potato. Do not penetrate the outside skin if you can avoid it. Cut at least an inch deep into the potato and cut or scoop all of the inside flesh out as well. You are trying to cut and dig out a hole at least an inch deep inside the one end of the potatio. It will not look perfect. That is ok. Next take your knife and cut down the outer sides of the potato. From top to almost bottom. Stop between a half of an inch and an inch from the bottom of the potato. Push the knife in at least a half of an inch when you are making your cuts. These are rough measurements and will depend on the size of your potato. If your potato is large you might be able to cut in deeper. You do not want your inside cuts to touch each other if at all possible. Cut all around the potato. Next coat your potato, inside and out, with olive oil and place on the prepared sheet. Sprinkle with seasoning salt and bake for 45-65 minutes. Agian, baking time will depend on the size of your potato. Potatoes are ready when the tops are brown and a toothpick inserted into the biggest part of the potato goes in and out easily. In the meantime dice or chop your bacon, if you are using it, and cook it until crisp. Allow to drain on paper towel. Set aside. Once potatoes are cooked remove them from the oven. Take a handful of shredded cheese and shove it inside the deep hole you created at the top of the potato. The pile should be higher than the edges if you want the melted cheese to drip over the top of the potato. Pack cheese in the hole but do not press too hard that the potato splits apart. Place potatoes back in the oven and bake for 10 more minutes, or until cheese is melted. Remove potatoes from oven and add sour cream inside the hole and sprinkle with bacon and thinly sliced green onions. Serve immediately and enjoy!