Blooming Baked Potatoes (Air Fryer)

These Air Fryer Blooming baked potatoes are a showstopping alternative to regular Baked potatoes and Hasselback potatoes. These bloomers are sliced lengthwise and crosswise, while still attached to the base. Air-fried to perfection, I love how they get crispy on the outside and fluffy and soft in the middle, and the cheesy toppings make them irresistible.

2 medium potatoes, sliced crosswise and lengthwise
1 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground
¼ tsp. garlic powder
¼ tsp. dried thyme
¼ tsp. dried rosemary

Garnish:
1 Tbsp. fresh parsley, finely chopped

Toppings:
butter, sour cream, bacon, shredded cheese, chives and/or green onions

Start by washing and scrubbing your potatoes, then pat them dry.

Slice them crosswise and lengthwise into thin slices. Be careful not to cut all the way through. The potato petals must still be attached to the base of the potato.

Place the potatoes in the microwave, and cook on high for 5-7 minutes until soft.

Preheat the air fryer to 390°F (195°C).

Remove potatoes from the microwave and brush them with olive oil or melted butter, then sprinkle with salt and pepper, to taste, garlic powder, rosemary, thyme, and/or seasoning of choice.

Place the potatoes in the air fryer and cook on airfry setting for 10-12 minutes, or until they are tender and golden brown with crispy skin.

The Blooming potatoes are ready to be served. Sprinkle with your favorite toppings and enjoy.

Makes 2 servings.

Cook's Notes: To cut a Hasselback potato, start by placing it on a cutting board. Then, use a sharp knife to make thin slices along the potato, then across the potato, careful not to cut all the way through. Aim to make the squares (potato petals) approximately 5-7 mm in size (0.197-0.276").