Air Fryer Hasselback Potatoes

5 from 6 votes

Air Fryer Hasselback Potatoes

These air fryer hasselback potatoes are perfectly crispy on the outside and stuffed with white cheddar on the inside. Make them in half the time as baked potatoes.

Prep 5

Cook 25

Total 30

Fat 32

Carbs 41

Protein 18

Yield

Ingredients

4 large russet potatoes washed and dried
2 tablespoons olive oil
2 tablespoons melted unsalted butter
2 teaspoons kosher salt
8 slices white cheddar cheese cut into 1inch x 1 inch squares (~6 each)
3 green onions thinly sliced

Instructions

Preheat air fryer to 350℉.
Place a chopstick on both sides of each potato. Slice the potato making ¼-inch slices stopping at the chopsticks, being careful not to go all the way through to the bottom. Repeat with all 4 potatoes.
Add the olive oil, melted butter, and kosher salt to a small bowl. Brush each potato heavily with the butter mixture.
Cut the slices of cheese into 6’s, about 1 inch x 1 inch.
Spray the air fryer basket with cooking spray, and place the potatoes into the basket and air fry at 350℉ for 25-30 minutes.
Add slices of cheese into the each crevice and air fry for an additional 1-2 minutes.
Serve the potatoes by topping them with green onion slices.

Tips & Notes

To make these hasselback potatoes in the oven, follow our oven baked hasselback potatoes recipe.
While this recipe calls for chopsticks we can confirm that metal reusable straws and knives with thick handles can also do the trick. Either way, it is important to not push down very hard so that the knife isn’t damaged and the chopsticks aren’t broken.

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Nutrition Facts