Here’s a full recipe for Air Fryer Blooming Baked Potatoes – crispy on the outside, tender inside, and perfectly seasoned!
Air Fryer Blooming Baked Potatoes
Ingredients:
2 large russet potatoes (well scrubbed)
2 tbsp olive oil (or melted butter)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika (or regular paprika)
½ tsp salt (to taste)
½ tsp black pepper
½ tsp dried parsley (optional, for garnish)
¼ cup shredded cheddar cheese (optional, for topping)
2 tbsp sour cream or ranch (for serving)
2 tbsp chopped green onions or chives (for garnish)
Instructions:
Prep the Potatoes
Wash and dry the potatoes.
Place each potato on a cutting board.
Starting from the top, slice downwards into 6–8 wedges, but stop about ½ inch from the bottom so the potato stays intact.
Rotate slightly and make more cuts until it resembles a blooming flower.
Season
In a small bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper.
Gently fan open the potato “petals” and brush the seasoning mixture in between the slices and all over the outside.
Air Fry
Preheat the air fryer to 375°F (190°C).
Place potatoes in the basket, cut side up.
Air fry for 25–30 minutes, checking at 20 minutes. Cook until golden and crispy outside and fork-tender inside.
Optional Cheese Finish
Sprinkle shredded cheddar cheese over the potato during the last 3–4 minutes of cooking so it melts perfectly.
Serve
Carefully remove potatoes.
Top with sour cream or ranch, and garnish with green onions or parsley.
Tips:
Use russet or Yukon gold potatoes for best texture.
To make them extra crispy, soak cut potatoes in cold water for 20 minutes, then pat dry before seasoning.
Add bacon bits or jalapeños for a loaded version.
