Air Fryer Cheesy Hasselback Potatoes

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Air Fryer Cheesy Hasselback Potatoes

Crispy, garlic-buttered edges with a soft, cheesy center—made easily in the air fryer.

  • Prep time: 10 minutes

  • Cook time: 45 minutes

  • Total time: 55 minutes

  • Servings: 2 side portions

Ingredients

  • 2 large russet potatoes (scrubbed and cleaned)

  • 4 tbsp unsalted butter, melted

  • 1 tbsp garlic paste (or finely minced garlic)

  • 3 to 5 slices Colby Jack cheese (cut into small squares/fourths)

  • Kosher salt and black pepper, to taste

Optional Toppings:

  • Sour cream

  • Fresh chives, chopped

  • Bacon bits

Instructions

1. Prep the Potatoes

To ensure the potato sits still, cut a thin horizontal slice off the bottom of each potato to create a flat base. Do not discard these slices! Place the potato flat-side down between two chopsticks. Use a sharp knife to cut 1/4-inch slices across the potato. The chopsticks will act as a guard, preventing you from cutting all the way through the bottom.

2. The Air Fryer Setup

Place the small potato slices you cut from the bottoms into the air fryer basket. Place the large sliced potatoes directly on top of them. This creates a slight curve that helps the “Hasselback” slices fan out and open up during cooking.

3. First Garlic Butter Wash

In a small bowl, whisk together the melted butter, garlic paste, salt, and pepper. Gently pry the potato slices apart and brush about half of the garlic butter over the tops, ensuring some of it drips down into the crevices. Sprinkle with a little extra salt and pepper.

4. The Initial Roast

Set your air fryer to 370°F (188°C). Cook the potatoes for 20 minutes.

5. Second Baste

Open the air fryer and brush the remaining garlic butter over the potatoes. Continue cooking at 370°F for another 20–25 minutes. The potatoes should be tender on the inside and the edges should be golden-brown and crisp.

6. Add the Cheese

Take your cheese squares (Colby Jack melts beautifully here) and tuck them into the slices. You can put cheese in every slice for a “mega-melt” or every other slice depending on your preference. Return to the air fryer for 1–2 minutes until the cheese is bubbling and melted.

7. Garnish and Serve

Carefully remove the potatoes from the basket. Top with a dollop of sour cream and a sprinkle of fresh chives.

Success Tips

  • The Chopstick Trick: If you don’t have chopsticks, two wooden spoons with flat handles work just as well to stop your knife.

  • Potato Choice: Russets are best for this recipe because their high starch content leads to a fluffier interior and crispier skin compared to waxy potatoes.

  • Don’t Overcrowd: Ensure there is space between the two potatoes in the basket so the air can circulate and crisp up the sides.

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