Best Blooming Baked Potato Recipe By Tasty Recipes

Bacon Cheddar Baked Potato Recipe by Tasty image

Provided by Vaughn Vreeland

Categories Sides

Yield 3 servings

Number Of Ingredients 11

3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 cup shredded cheddar cheese, plus more for topping
½ cup scallions, chopped
¾ cup bacon, chopped, divided
½ cup sour cream, plus more for topping
1 tablespoon butter
¼ cup milk
1 teaspoon pepper
chive, to serve

Steps:

Preheat the oven to 350°F (180°C).
Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
Bake an additional 15 minutes until the cheese is melted.
Serve warm with sour cream and chives.
Enjoy!

Nutrition Facts : Calories 808 calories, Carbohydrate 60 grams, Fat 49 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams

Loaded Hasselback Potato Recipe by Tasty image

Provided by Alvin Zhou

Categories Sides

Yield 2 servings

Number Of Ingredients 9

2 chopsticks
2 medium potatoes
2 tablespoons butter, melted
salt, to taste
pepper, to taste
6 cheddar cheeses, slices, cut into 1-inch squares
¼ cup sour cream
2 slices bacon, cooked and crumbled
2 tablespoons green onion, sliced

Steps:

Preheat oven to 425°F (220°C).
Lay 2 chopsticks about 2-3 inches apart on a cutting board.
Place a potato lengthwise between the chopsticks, making sure the potato touches the cutting board.
Make ¼-inch slices across the potato, making sure you do not cut through the bottom of the potato. The chopsticks will help serve as a bumper of sorts to prevent this from happening. Repeat with the second potato.
Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up. To have a better separation between the slices, pull the slices apart before they are baked.
Remove the potatoes and lower the oven heat to 350°F (180°C).
Place a square of cheddar cheese in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted and starting to bubble.
Garnish each potato with a dollop of sour cream, bacon, and green onions.
Serve and enjoy!