Hasselback potatoes with bacon and cheese in the air fryer
🧂 Ingredients:
4 medium Russet or Yukon Gold potatoes
2 tablespoons of olive oil or melted butter
Salt and black pepper (according to your taste)
½ teaspoon of garlic powder
½ teaspoon of paprika (optional)
½ cup of grated cheddar
3 slices of cooked and crumbled bacon
Optional toppings: fresh cream, chopped parsley, green onions
🔥 Instructions:
Preparation of potatoes
Wash and dry the potatoes.
Using a sharp knife, make thin notches of about 1.5 cm on each potato, stopping before cutting completely (use chopsticks or wooden spoons on each side to avoid cutting through).
Season the potatoes
Coat the potatoes with olive oil or melted butter, making sure to leave a little oil between the slices.
Sprinkle with salt, pepper, garlic powder and paprika.
Fry the potatoes in hot air
Preheat the hot air fryer to 190 °C (375 °F).
Place the potatoes in the basket and fry in hot air for 25 to 30 minutes, until they are tender inside and golden on the edges.
Add the cheese and bacon
Sprinkle with grated cheddar in the notches and on top.
Add the crumbled bacon to the cheese.
Fry again in hot air for 3 to 5 minutes, until the cheese melts and bubbles.
To serve
Gently remove and garnish with fresh cream, parsley or green onions if desired.
Serve hot: crispy on the outside, soft on the inside, a perfect cheese!
✨ Advice:
You can use mozzarella or pepper jack for an original variant.
For more crunchiness, brush the potatoes with butter halfway through cooking.
Do not overload the air fryer: leave space for uniform air circulation.