Air Fryer Hasselback Baked Potato

Equipment

• Standard basket-style or toaster-oven air fryer (5-quart capacity or larger)
• Sharp chef’s knife
• 2 wooden chopsticks or wooden spoons
• Pastry or silicone basting brush
• Tongs

Ingredients

• 4 medium Russet potatoes (approx. 7–8 oz / 200–225 g each), scrubbed clean and thoroughly dried
• 1 tbsp olive oil (for the initial skin rub)
• 1 tsp coarse sea salt (divided)

• 4 tbsp (1/2 stick / 55 g) unsalted butter, melted
• 2 cloves garlic, finely grated or pressed
• 1 tsp fresh rosemary, finely minced
• 1 tsp fresh thyme leaves, stripped and lightly chopped
• 1/2 tsp smoked paprika
• 1/4 tsp freshly cracked black pepper

• 1/2 cup sharp cheddar cheese, freshly shredded (optional)
• 4 strips thick-cut bacon, cooked crisp and crumbled
• 1/4 cup sour cream or Greek yogurt
• 2 tbsp fresh chives or scallions, thinly sliced
• Flaky sea salt (such as Maldon) to finish

Instructions

1. Wash and Prep the Potatoes

1. Scrub the potatoes vigorously under cool running water using a produce brush to remove any dirt. Dry every potato thoroughly with a clean kitchen towel or paper towels. Excess exterior moisture turns into steam during air frying, preventing the outer skin from achieving that signature baked potato crunch.

2. Make the Hasselback Slices (The Chopstick Method)

1. Place a potato lengthwise on a stable cutting board. Position two wooden chopsticks flat along either side of the potato, hugging the bottom edges.
2. Using a sharp chef’s knife, make crosswise cuts across the potato spaced roughly 1/8-inch to 1/4-inch (3 mm to 6 mm) apart. Cut directly down until your blade strikes the chopsticks. The chopsticks act as a physical stopper, preventing the knife from cutting all the way through the base so the potato stays completely intact as a hinged fan. Repeat for all 4 potatoes.

3. Initial Seasoning

1. Gently rub the outside of the sliced potatoes with 1 tablespoon of olive oil, ensuring the bottom and outer skins are coated. Sprinkle half of the coarse salt (1/2 teaspoon) evenly over the exterior skins.

4. Mix the Basting Butter

1. In a small bowl, whisk together the melted unsalted butter, pressed garlic, minced rosemary, chopped thyme, smoked paprika, cracked black pepper, and the remaining 1/2 teaspoon of coarse salt.

5. First Air Fryer Cycle (Softening & Opening)

1. Preheat your air fryer to 375°F (190°C) for 3 minutes.
2. Place the potatoes into the air fryer basket in a single layer with the cut side facing upward, leaving at least 1 inch of space between each potato for airflow.
3. Cook at 375°F (190°C) for 20 minutes .
4. During this first phase, the heat begins cooking the starch, causing the tightly packed potato slices to naturally fan out and separate.

6. Baste Between the Ridges

1. Pull the air fryer basket out. Using a silicone brush, generously coat the potatoes with about two-thirds of the garlic-herb butter mixture. Push the bristles gently into the fanned layers so the seasoned fat runs directly between the slices down toward the spine.

7. Second Air Fryer Cycle (Crisping & Deep Browning)

1. Return the basket to the air fryer.
2. Increase the air fryer temperature to 400°F (205°C) .
3. Cook for an additional 15 to 18 minutes , or until a paring knife inserts into the thickest center core with zero resistance and the ridges turn golden brown and shatteringly crisp.
4. Brush the remaining warm melted garlic butter over the tops 3 minutes before the timer finishes.

8. Melt the Cheese (Optional Step)

1. If making cheesy loaded potatoes, tuck pinches of shredded sharp cheddar directly between several slices during the final 2 minutes of cooking at 400°F (205°C) until bubbly and melted.

9. Garnish and Serve

1. Transfer the potatoes carefully with tongs to a serving plate. Top each potato with a dollop of cold sour cream, crisp crumbled bacon, fresh sliced chives, and a pinch of flaky sea salt. Serve hot.

Nutrition

Calories: 290 kcal — · Protein: 5 g 10% · Fat: 14 g 18% · Carbohydrates: 38 g 14% Dietary · Saturated Fat: 7 g 35% · Fiber: 4 g 14% · Sugar: 2 g — · Sodium: 480 mg 21%