Air Fryer Cheesy Bacon Hasselback Potatoes

Ingredients

For the Potatoes:

• 4 medium Russet potatoes (approximately 8 to 10 oz each, uniform in size for even cooking)
• 3 tablespoons unsalted butter , melted (or extra virgin olive oil)
• 1 tablespoon avocado oil or high-smoke-point vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

For the Loading & Topping:

• 4 slices thick-cut bacon , cooked until crisp and finely crumbled
• 1 cup sharp cheddar cheese , freshly shredded (pre-shredded cheese contains anti-caking agents that hinder optimal melting)
• 3 green onions (scallions) , thinly sliced (both green and white parts)
• 1/4 cup sour cream (optional, for drizzling before serving)

Instructions

Step 1: Prep and Slice the Potatoes

1. Scrub and Dry: Thoroughly wash your russet potatoes under cold running water, scrubbing away any dirt. Pat them completely dry with a paper towel. Dry skin is essential for achieving a crispy exterior in the air fryer.
2. The Chopstick Trick: Place a single potato lengthwise on a cutting board. Lay two wooden chopsticks or wooden spoons parallel, one on each side of the potato.
3. Make the Slices: Using a sharp chef’s knife, make vertical cuts straight down across the potato spaced roughly 1/8 inch apart . The chopsticks will act as a physical guard, stopping your knife before it cuts all the way through the bottom, leaving the base intact so the potato holds its shape. Repeat for all four potatoes.

Step 2: Soak and Season

1. Remove Excess Starch: Place the sliced potatoes in a large bowl of cold water for 10 minutes. This draws out excess surface starch, helping the slices crisp up rather than steam.
2. Dry Thoroughly: Remove the potatoes from the water and pat them dry extremely well with clean paper towels, gently opening the slices to dab away trapped moisture.
3. Mix the Coating: In a small bowl, whisk together the melted butter, avocado oil, garlic powder, smoked paprika, kosher salt, and black pepper.
4. Brush the Potato: Place the potatoes on a tray. Using a pastry brush, generously brush the seasoned butter mixture all over the outside and carefully between the slices , gently fan them open with your fingers to let the oil coat every single surface.

Step 3: Air Fry to Tender Perfection

1. Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C) for 3 to 5 minutes.
2. First Cook: Carefully place the potatoes into the air fryer basket in a single layer, leaving space between each one for air circulation. Cook at 380°F (193°C) for 25 minutes .
3. Check Progress: Open the basket. The potatoes should be starting to fan open naturally, and the edges should be turning golden brown and crispy.

Step 4: Load with Bacon and Cheese

1. Stuff the Cheese: Remove the basket and gently push shredded sharp cheddar cheese down into the crevices of each potato. Don’t worry if some falls out; it will create a delicious crispy cheese skirt around the edges.
2. Add the Bacon: Sprinkle the crumbled bacon evenly over the top and into the slots of each potato.
3. Second Cook: Return the basket to the air fryer and cook for an additional 5 to 8 minutes at 360°F (182°C) , watching closely until the cheese is completely melted, bubbling, and golden brown.

Step 5: Garnish and Serve

1. Rest: Remove the potatoes from the air fryer using tongs and let them rest on a serving platter for 3 to 5 minutes to firm up.
2. Final Touches: Garnish generously with freshly sliced green onions and a dollop or drizzle of sour cream if desired. Serve immediately while hot and gooey.

Nutrition

Calories: 385 kcal · Protein: 11g · Fat: 22g Saturated Fat: 11g · Carbohydrates: 37g Dietary · Saturated Fat: 11g Cholesterol: 52mg · Fiber: 4g · Sugar: 2g · Sodium: 640mg