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Air Fryer Loaded Hasselback Potatoes look very fancy but are surprisingly easy to make!
What are Hasselback Potatoes?
Hasselback potatoes are whole potatoes that have been partially sliced through, in thin even slices, down the entire length of the spud.
Next, they are baked in the oven (or an air fryer) – sometimes slathered with butter, oil, or (in our case) bacon fat! You can also stuff the slices or top the potatoes with cheese.
The edges of the slices get crispy and golden, while the inside is soft and tender like a baked potato.
Serve them plain or loaded up with all your favorite toppings such as sour cream, bacon, scallions or chives. Each slice is both crispy and tender – and these potatoes can be served as an impressive side dish, or even a main course with salad or soup on the side.
Why are they called Hasselback Potatoes?
This dish originated in Stockholm, Sweden at a restaurant called Hasselbacken. They first served Hasselbackspotatis back in the 1940’s or 50’s.
The Hasselback method of preparing potatoes more recently became an internet sensation thanks to food bloggers who started sharing variations of this easy, photogenic dish online. Today, you’ll find not only Hasselback potatoes, but other vegetables or even meats, that have been prepared with the same partially-sliced-through technique.
Why you’ll love Air Fryer Hasselback Potatoes
- These crispy, tender potatoes are delicious, and you can vary the toppings to suit your tastes.
- Air Fryer Hasselback Potatoes cook up quick and crispy, thanks to the hot circulating air in the fryer.
- You won’t heat up the entire kitchen when you make this recipe in an air fryer – so you can enjoy this delicious side dish even in the summertime.
What if I don’t have an air fryer? Can I still make this recipe?
Yes! In fact, air fryers are basically a small convection oven and their open-bottom racks allow the air to circulate around the food so it “air fries.” If you don’t have an air fryer, place the potatoes on a rack over a baking sheet with edges. Turn your oven to convection – a setting that circulates the air in the oven.
Key Ingredients & Substitutions
- Russet Potatoes – Russets are ideal for the Hasselback method, because of their long narrow shape. Additionally, they hold their shape as they cook, even when the insides become tender and soft. You can, however, make this recipe with other varieties of potatoes including sweet potatoes. The Hasselback method could even be used on squash, or even chicken breast! (Just note that the baking time will be different depending on the size and variety of potato you choose, as well as other vegetables or meat.)
- Bacon – Bacon fat is used to baste the potatoes as they cook, plus we served crumbled cooked bacon over the tops when serving.
- Butter – Butter is mixed with the bacon fat and spooned over the potatoes while they cook.
- Spices – Simple salt and pepper are used to season the potatoes as they air fry.
- Toppings – Along with the cooked bacon, we also used shredded cheddar cheese, grated Parmesan cheese, sour cream, and chopped green onion. Chives are another great topping, as well as any other melty cheese.
Special Tools Needed
Tips & Tricks
No need to buy a special slicer to make this recipe. Place two wooden spoons up against the lengthwise sides of your potato. Then slice down until you reach the spoon – this will stop the knife from slicing all the way through. (Scroll below to the recipe card to see a photo of this step.)
How do I make Air Fryer Loaded Hasselback Potatoes?
- Slice potatoes partially-through the length of the potato. (Place the handles of the wooden spoons on either side of the potato and slice down to the top of the spoon handle – the height of the spoon will stop the knife from cutting all the way through the potato.)
- Cook the bacon. Keep the bacon fat in the pan but remove cooked bacon and chop up to use as a topping when serving.
- Stir butter into the bacon fat and set aside.
- Preheat air fryer to 350 degrees F.
- Lay two potatoes in a pan that fits inside your air fryer. Drizzle some of the bacon fat and butter between the slices of each potato.
- Air fry – spooning more of the butter and bacon fat mixture over the potatoes every fifteen minutes or so – until the potatoes are tender on the inside. You can nudge the potato slices open a bit as they bake and soften – this will help the insides cook more quickly and expose more of the surface area of the potato to brown.
- Sprinkle cheddar and Parmesan cheeses over the top of the potatoes and air fry for two minutes just to melt the cheese.
- Serve immediately with the cooked bacon pieces, sour cream and sliced scallions.
A good way to tell when the potato is cooked through is to poke a fork into the center between two slices and check for doneness. If the potato is still hard, air fry for longer, otherwise remove and add the cheese.
Frequently Asked Questions
Can I make Air Fryer Loaded Hasselback Potatoes ahead of time? Russet potatoes will start to brown if you cut them ahead of time, so we suggest slicing them just before baking. You can, however, prepare the toppings ahead of time.
How do I store any leftovers? Cover and refrigerate any leftovers for up to two days.
How do I reheat leftovers? Reheat the potato in the air fryer until hot and crispy, or break apart the slices and fry them up in a skillet.
Can I freeze? No – the potatoes will get mushy once frozen and thawed.
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2 large Russet potatoes
4 strips bacon
4 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh Parmesan cheese, grated
1/2 cup sharp white cheddar cheese, grated fine
Sour cream, to serve over tops
Scallion greens (or chives), sliced to serve over tops
Preheat air fryer to 350 degrees F for 10 minutes
Place two wooden spoons down on your cutting board and place the potato between them.
Slice from one end to the other without slicing all the way through into quarter inch thick slices, using the wooden spoon handles to stop the knife from going all the way through. Be careful at the ends to stop before cutting through. (The ends may not touch the wooden spoon so try to stop the slice before the bottom)
Place the bacon in a small skillet and over medium heat, cook to crisp. Remove bacon, chop and set aside.
Add butter to the bacon fat to melt the butter. Remove from heat.
Place the two potatoes in the pan that fits inside the air fryer basket and with the tip of a small knife, open each slit and spoon a little of the bacon fat mixture between the slices, using one third of the fat mixture.
Air fry 15 minutes. Spoon on another third of the fat over the tops, again opening the slits and air fry 15 minutes more.
The potatoes will be flexible at this point but not fully cooked. Use a spoon or spatula or a fork to press down slightly to open up the slices a bit then pour the remaining fat over the top and between the slices, bushing the tops with the remaining fat. Salt and pepper the tops and air fry 10-20 minutes more until fully cooked.
Sprinkle on the two cheeses and air fry long enough to melt the cheese, about two minutes.
Remove and serve with sour cream, chopped scallion and the reserved cooked bacon pieces.
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