With a little bit of patient prep work, these fun, cheesy potatoes, that mimic the classic bloomin' onion, are ready to be picked and plucked at by eager fingers.
To start, slice the tops off your potatoes so that you're working with the widest surface area possible.
With a sharp, small knife (a flexible one would be even better if you have it), cut concentric circles into the potato starting from the outside and working your way in. Leave a small oval in the middle of the potato uncut.
Flip the potato over and cover the middle of the potato with your thumb. Cut lines from the outside of your thumb down to the bottom of the potato using the knife.
Flip the potatoes back over and place them on a tinfoil-lined baking sheet. Drizzle them with olive oil and season with salt and pepper. Then, place them in a 425 degree F oven for 30 minutes to bake.
After 30 minutes they should start to look a bit roasted like the picture below.
Brush more olive oil onto the tops of each potato, then return them to the oven for another 30 minutes to bake.
They should look browned around the edges and crispy after 1 hour of baking. Gently pull the sections apart with your fingers.
Top each potato with 1/4 cup of grated cheddar cheese, then return them to the oven for another 5 minutes to melt.
Once the cheese melts and becomes bubbly (you could even broil them for these 5 minutes instead for a crispier topping, if desired) pull them out of the oven.
Let the potatoes cool slightly before serving. Then, dig in.
These bloomin' cheddar potatoes are baked to perfection and give the classic bloomin' onion appetizer a run for its money.
Prep time: 15 minutes | Cook time: 1 hour 5 minutes | Total time: 1 hour 20 minutes
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