Air Fryer Blooming Baked Potatoes

Ingredients

For the Potatoes

• 4 medium Russet or Yukon Gold potatoes (about 8–10 oz / 225–285 g each), scrubbed and dried
• 3 tablespoons olive oil or melted butter
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon dried thyme or rosemary
• ½ teaspoon fine sea salt, plus more for finishing
• ¼ teaspoon freshly cracked black pepper

For the Filling & Finish

• ½ cup shredded sharp cheddar or mozzarella (optional but recommended)
• 2 tablespoons grated Parmesan
• 2 strips cooked bacon, crumbled (optional)
• 2 tablespoons chopped fresh chives or parsley
• ¼ cup sour cream or Greek yogurt, for serving
• Flaky sea salt, for finishing

Instructions

Step 1: Prep the Potatoes (Time: 5 minutes | Intensity: Low)

1. Preheat your air fryer to 380°F (193°C) for 5 minutes. Wash and scrub the potatoes thoroughly, then pat them completely dry with a clean kitchen towel. Any moisture left on the skin will steam the potatoes instead of crisping them, so don’t skip this step.

Step 2: Make the Crosshatch Cuts (Time: 10–12 minutes | Intensity: Moderate)

1. Place one potato on a cutting board. Lay a chopstick or the handle of a wooden spoon on each side of the potato — these act as guards so your knife doesn’t cut all the way through. Using a sharp chef’s knife, make vertical slices every ⅛ to ¼ inch, cutting down until the blade hits the chopsticks. Then rotate the potato 90 degrees and make the same slices in the opposite direction, creating a grid pattern.
2. Repeat with the remaining potatoes. Take your time here — even, consistent cuts are what make the potatoes bloom and cook evenly.
3. Tip: If your potatoes are large and round, slice a thin sliver off the bottom first so they sit flat in the air fryer basket.

Step 3: Season and Oil (Time: 3 minutes | Intensity: Low)

1. In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper. Using a pastry brush, generously brush the seasoned oil over each potato, working it into the cuts and turning the potatoes to coat all sides.

Step 4: First Air Fry — The Bloom (Time: 20 minutes | Intensity: Low)

1. Place the potatoes in the air fryer basket, cut-side up, in a single layer with space between them. Do not overcrowd — cook in two batches if needed. Air fry at 380°F (193°C) for 20 minutes . The potatoes will begin to open and fan out as they cook.

Step 5: Second Air Fry — The Crisp (Time: 12–15 minutes | Intensity: Low)

1. After 20 minutes, carefully flip each potato using tongs. Increase the temperature to 400°F (204°C) and cook for another 12–15 minutes , flipping once more at the halfway point if your air fryer tends to brown unevenly. The potatoes are done when the skin is deep golden brown, the edges are crisp, and a knife slides easily into the center.
2. Doneness check: Internal temperature should read about 205–210°F (96–99°C) for a fully fluffy interior.

Step 6: Add Cheese (Time: 3–4 minutes | Intensity: Low)

1. In the final 3–4 minutes of cooking, pull the basket out and sprinkle the shredded cheddar and Parmesan into the crevices of each potato. Return to the air fryer at 400°F until the cheese is melted and bubbly. Watch closely — cheese can go from melted to burnt in under a minute.

Step 7: Finish and Serve (Time: 2 minutes | Intensity: Low)

1. Transfer the potatoes to a serving platter. Scatter with crumbled bacon, fresh chives, and a pinch of flaky sea salt. Serve immediately with sour cream on the side for dipping or dolloping.

Nutrition

Calories: 315 kcal · Protein: 8 g · Fat: 15 g · Carbohydrates: 38 g Dietary · Saturated Fat: 5 g · Fiber: 4 g · Sugar: 2 g · Sodium: 410 mg