Name: Bloomin’ Potato
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 (6 to 8 ounce) russet or Yukon Gold potatoes; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup butter, melted; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tablespoon ketchup; 1 tablespoon prepared horseradish; 1 tablespoon white vinegar; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

Bloomin’ Potato

These bloomin' potatoes, savory and salty, are tender with a crisp edge. The garlic-onion seasoning is great, the potatoes are delicious, and the dipping sauce is tasty.

25 min total 10 min prep 15 min cook 4 412 cal

Instructions

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1 Wash and scrub potatoes thoroughly until cleaned.
2 Using a sharp knife, slice potatoes crosswise into 1/8-inch-thick cuts, stopping when the knife reaches 1/2-inch from the bottom so the potato remains attached at the base. Rotate the potato and repeat lengthwise, making 1/8-inch-thick cuts without slicing all the way through.
3 Place cut potatoes into a 2-quart square baking dish. Cover with vented plastic wrap. Cook in the microwave on high for 5 minutes.
4 Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Brush potatoes with melted butter and sprinkle evenly with seasoning mixture.
5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with aluminum foil and place potatoes on the prepared pan. Bake in the preheated oven until browned and crispy, 15 to 20 minutes.
6 Stir together mayonnaise, sour cream, ketchup, horseradish, vinegar, garlic powder, onion powder, paprika, salt, and pepper in a medium bowl until smooth.
7 Serve potatoes hot with dipping sauce on the side. Recipe developed by Jaelyn Luong