Cheesy melt in your mouth hasselback potatoes you’ll want to make every day.
These cheesy hasselback potatoes are melt in your mouth perfection. Full of thin, tender potato slices roasted to a golden crisp and stuffed with melty cheddar cheese,
1/2 cup butter unsalted
2 teaspoon salt
1/2 teaspoon pepper
8 ounces cheddar cheese thinly sliced
Wash and dry potatoes.
Slice potatoes into 1/4 inch slices, being careful not to slice all the way through the bottom of the potato. Lay the flattest side of the potato down on the cutting board and put chopsticks or wooden spoons on either side of the potato. Use a knife to make slices all the way down to the chopsticks or spoon, which will prevent the knife from going through the bottom of the potato.
Baste the outside of the potato with butter and generously baste the inside of the potato slices with butter as well
.Sprinkle each potato with about 1/2 teaspoon of salt and a pinch of pepper.
Place potatoes into the air fryer. If your potatoes don’t all fit without stacking, cook in shifts.
Cook at 350°F for 30-40 minutes. Total time cooking will vary based on the size of potatoes, the size of the slices, and how many potatoes are in your machine. Potatoes are done cooking when your fork can easily poke the potato and not meet resistance.
Add thin slices of cheddar cheese between each layer of potato.
Cook in the air fryer again for 2-3 minutes, or until cheese is melted.
Remove from the air fryer, serve.
Optional: You can buy air fryer specific parchment paper with holes in it for the bottom of your air fryer. This might make cleanup easier.
Optional: Baste your potato with butter again once it’s cooked and air fry for another minute.