There’s something about a hasselback potato that just looks impressive. All those thin, crispy slices fanned out and loaded with toppings – it honestly looks like something from a restaurant.
But the truth is, these are really simple to make at home. Especially when you use the air fryer. It does most of the work for you and gets the potatoes perfectly crispy without heating up your whole kitchen.
For this recipe, I went with the classic loaded potato combo – cheddar cheese, bacon, sour cream, and green onions. Because why not, right? It’s a combination that just works every single time.
All you need are some russet potatoes, olive oil, a few basic spices, and your toppings. That’s it. Simple ingredients, amazing result.
These air fryer loaded hasselback potatoes work great as a side dish or even as a meal on their own if you’re hungry enough. Let me show you how I make them.
Why You’ll Love This Recipe
Crispy Edges, Creamy Center – The Hasselback cuts create tons of thin slices that crisp up beautifully in the air fryer, while the inside stays soft and fluffy. You get the best of both textures in every single bite.
The Air Fryer Makes It So Much Faster – Traditional Hasselback potatoes can take over an hour in a regular oven, but the air fryer cuts that time way down. You get perfectly cooked loaded potatoes without the long wait.
Loaded Baked Potato Flavor, Way Better Presentation – You get all the flavors you love from a loaded baked potato – bacon, cheddar, sour cream, and green onions – but in a way more impressive form. These look like something you would get at a restaurant.
Cheese Melts Right Into the Slices – The cuts in the potato act like little pockets that catch all that melted cheddar cheese. Instead of cheese just sitting on top, it gets down between the layers where it turns golden and slightly crispy.
Ingredients
- 4 medium Russet Potatoes
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 cup Cheddar Cheese (shredded)
- 4 strips Bacon (cooked and crumbled)
- 1/4 cup Sour Cream
- 2 tbsp Green Onions (sliced)
How to Make
Step 1
Wash and dry potatoes. Make thin slices across each potato, about 1/8 inch apart, cutting almost to the bottom but not all the way through.
Step 2
Brush potatoes with olive oil, making sure oil gets between slices. Season with salt, pepper, and garlic powder.
Step 3
Place potatoes in air fryer basket and air fry at 375°F for 30-35 minutes until tender and crispy on edges.
Step 4
Carefully open potatoes slightly and stuff shredded cheddar cheese between the slices. Air fry for another 3-4 minutes until cheese melts.
Step 5
Top each potato with crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately.
Tips
Use Chopsticks When Slicing
Place a chopstick or wooden spoon handle on each side of the potato before you start cutting. This way, when your knife comes down, it stops right before it hits the bottom and you won’t accidentally slice all the way through.
Cutting through the whole potato is the number one thing that ruins Hasselback potatoes because the slices fall apart and you lose that fan shape. The chopstick trick makes it almost impossible to mess up.
Try to keep your slices as even as possible, around 1/8 inch apart. If some are thicker than others, the potato won’t cook evenly and you’ll end up with some parts that are crispy and other parts that are still hard.
Pick the Right Size Potatoes
Try to grab four potatoes that are roughly the same size and shape. If one potato is way bigger than the others, it’s going to need more time in the air fryer while the smaller ones are already done.
Medium Russets work best here because they fit nicely in most air fryer baskets without crowding. If your potatoes are on the larger side, you might need to add 5-10 extra minutes of cook time and check them with a fork to make sure they’re tender inside.
Get the Oil Between Every Slice
Don’t just brush the top and call it done. You need to gently fan the slices open a little and use a pastry brush or even your fingers to work the olive oil down into each cut.
The oil between the slices is what gives you those crispy, golden edges that make Hasselback potatoes look and taste so good. Without it, the inner slices just steam and stay soft.
Same goes for the seasoning. Sprinkle the salt, pepper, and garlic powder so it falls down between the cuts, not just on the surface. That way every single bite is seasoned properly.
Frequently Asked Questions
When do I add the cheese and bacon to the hasselback potatoes?
Wait until the potatoes are fully cooked and tender before adding the cheddar cheese and crumbled bacon. Stuff the shredded cheese down into the slits, sprinkle the bacon on top, then pop them back in the air fryer at 400 degrees for about 2 to 3 minutes until the cheese is melted and bubbly.
If you add the toppings too early, the cheese will burn long before the potato is done cooking through. The sour cream and green onions go on after everything comes out of the air fryer.
Air Fryer Loaded Hasselback Potatoes
- 4 medium Russet Potatoes
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 cup Cheddar Cheese (shredded)
- 4 strips Bacon (cooked and crumbled)
- 1/4 cup Sour Cream
- 2 tbsp Green Onions (sliced)
- Wash and dry potatoes. Make thin slices across each potato, about 1/8 inch apart, cutting almost to the bottom but not all the way through.
- Brush potatoes with olive oil, making sure oil gets between slices. Season with salt, pepper, and garlic powder.
- Place potatoes in air fryer basket and air fry at 375°F for 30-35 minutes until tender and crispy on edges.
- Carefully open potatoes slightly and stuff shredded cheddar cheese between the slices. Air fry for another 3-4 minutes until cheese melts.
- Top each potato with crumbled bacon, a dollop of sour cream, and sliced green onions. Serve immediately.