Blooming Air Fryer Baked Potato 🥔🧀
Ingredients
- 2 large russet potatoes, scrubbed
- 1–2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons chopped green onions or chives
- Sour cream (optional, for serving)
Instructions
- Prepare the potatoes
- Slice each potato in half lengthwise without cutting all the way through (leave about ½ inch connected at the bottom).
- Make crosswise cuts about ¼ inch apart, again not cutting all the way through, creating a checkerboard pattern.
- Microwave
- Place the potatoes on a microwave-safe plate.
- Microwave for 5 minutes, or until they are just tender.
- Season
- Brush with olive oil or melted butter.
- Sprinkle with garlic powder, paprika, salt, and pepper, making sure some seasoning gets into the cuts.
- Air fry
- Preheat the air fryer to 400°F (200°C).
- Air fry for 12–15 minutes, until the edges are crispy and the potato opens up like a flower.
- Add toppings
- Place small pieces of butter into the cuts.
- Sprinkle generously with shredded cheddar cheese.
- Return to the air fryer for 2–3 minutes, just until the cheese is melted.
- Serve
- Garnish with chopped green onions or chives.
- Add a dollop of sour cream if desired.
Enjoy this crispy-on-the-outside, fluffy-on-the-inside blooming potato as a side dish or a meal with toppings like bacon bits, chili, broccoli, or pulled chicken.