These air fryer loaded hasselback potatoes are one of my favorite ways to make potatoes. They look impressive, taste incredible, and are honestly pretty easy to pull off.
If you’ve never made hasselback potatoes before, the idea is simple. You slice the potato thinly across the top without cutting all the way through, so it fans out while it cooks.
The air fryer does an amazing job here. The edges get crispy and golden while the inside stays soft and fluffy.
Then you load them up with melted cheddar, bacon, sour cream, and green onions. Basically everything you love about a loaded baked potato, but better.
The whole thing comes together in under 40 minutes, and most of that time the air fryer is doing the work for you.
Why You’ll Love This Recipe
Crispy Edges With a Fluffy Center – The hasselback slices create thin crispy layers on the outside while the inside stays soft and fluffy.
Melted Cheese in Every Bite – Cheddar melts right between the slices so you get gooey cheese throughout the entire potato.
The Air Fryer Makes It So Easy – Just season and toss them in the air fryer with no boiling or long oven waits needed.
Looks Incredibly Impressive – The fanned-out slices with melted cheese and toppings make this look like a restaurant-level dish.
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 to Guide Your Cuts
Place a chopstick or wooden spoon handle along each side of the potato before you start slicing. When your knife hits the chopsticks, it stops automatically so you never cut all the way through.
This is the most important step in the whole recipe. If you accidentally slice through the bottom, that section of the potato will break apart and won’t fan out properly.
A sharp knife makes this way easier. A dull knife will require more pressure, which makes it harder to stop at the right depth.
Get the Oil Deep Between Every Slice
Don’t just brush the top. Gently pull the slices apart a little and use a pastry brush or even your fingers to work the olive oil down into each gap.
The oil between the slices is what makes the edges crispy while the inside stays soft and fluffy. If the oil only sits on top, the inner slices will steam together and you’ll basically just have a regular baked potato.
Same goes for the seasoning. Sprinkle the salt, pepper, and garlic powder so it falls between the slices, not just on the surface.
Pick the Right Size Potatoes
Try to pick potatoes that are roughly the same size and shape. If one potato is noticeably bigger than the others, it will still be hard in the center while the smaller ones are already done.
Medium Russets around 6-7 ounces each work best here. If your potatoes are on the larger side, add 5-10 extra minutes to the cook time and check tenderness by poking the thickest part with a fork.
Related Recipes
- Air Fryer Baked Potatoes
- Air Fryer Crispy Smashed Potatoes
- Air Fryer Greek Potatoes
- Air Fryer Loaded Baked Potatoes
- Air Fryer Loaded Potato Skins
Frequently Asked Questions
Can I use a different type of potato instead of Russet?
Russets work best here because they’re starchy and fluffy on the inside, which gives you that classic baked potato texture. They also crisp up really nicely on the edges in the air fryer, which is exactly what you want for Hasselback potatoes.
You can use Yukon Gold potatoes if that’s what you have – they hold their shape well and have a creamier texture. Just keep in mind they may cook a few minutes faster since they tend to be a bit smaller, so check on them around the 25-minute mark.
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.