If you’ve ever craved Cheesy Air Fryer Hasselback Potatoes but felt kind of lost about how to actually pull off something that looks fancy without totally wrecking your kitchen, hey, you’re not alone. Seriously, I used to stand there, staring at plain russet potatoes, wondering how to give them some real “wow.” Enter: the air fryer. Not only are these spuds crispy on the outside, creamy in the middle, but those cheesy little pockets? Major game-changer. Oh, and if you’re in a hurry or just need more air fryer inspo, you’ll probably wanna check out my go-to 10-minute air fryer chicken sausage and veggies recipe or browse even more air fryer recipes I’m obsessed with. Ready to dig in? Keep reading. 
How to Make Air Fryer Cheesy Hasselback Potatoes
Let’s get real. There’s just something about Cheesy Air Fryer Hasselback Potatoes that makes you feel like you pulled off a five-star appetizer with very little fuss. Grab your potatoes—russets are my pick, but Yukon Gold works too. Scrub them up good (nobody wants gritty bites).
Now the awkward part: slicing without turning your potato into a pile of sad chunks. Here’s my old trick—put the potato between two wooden spoons, then slice down every half-centimeter or so. The spoons keep you from cutting through. When you’re done, each potato looks like it’s wearing a little accordion outfit.
Drizzle with a bit of olive oil, sprinkle on salt, pepper, and garlic powder—nothing crazy. Into the air fryer it goes, around 380°F for 20 minutes, flip ‘em over, then go another 10-15 minutes. Pull ‘em out, stuff your favorite cheese between those slices (cheddar is classic, but who am I to judge?), pop ‘em back in, and holy moly—golden, melty perfection. I mean, you can almost smell it through the screen.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes | 2-4 medium | Choose even-sized potatoes for uniform cooking |
| Olive Oil | 2-3 tablespoons | For brushing and crisping the potatoes |
| Shredded Cheese | 1 cup | Cheddar, gouda, or your favorite |
| Garlic Powder | 1 teaspoon | For additional flavor |
| Salt | To taste | Enhances all other flavors |
| Pepper | To taste | For a little kick |
“I tried these Cheesy Air Fryer Hasselback Potatoes last weekend and my picky kids literally fought over the last bite. 10 out of 10 from us!” – Maya J.
What are Hasselback Potatoes?
So, you might be thinking, wait—is this some high-end potato trick that requires a culinary degree? Honestly, nope. Hasselback potatoes started way back in Sweden. They’re basically potatoes sliced almost all the way through, so you get lots of little ridges on top. Those ridges puff up as they cook.
Why does this matter? One word: crispy. The edges that stick out get all golden and crunchy. The insides? Still buttery soft. Add cheese and you’ve got something that looks complicated, but tastes like pure comfort. No heavy chef lingo or weird gadgets needed (unless you count two regular spoons). Whenever I’m looking to impress friends or add “oomph” to dinner without stress, Hasselback potatoes are my go-to.
Tips for the Best Air Fryer Hasselback Potatoes
Honestly, I’ve had my share of Hasselback potato fails—burnt tips, soggy middles, cheese falling out everywhere (I’m dramatic, but it happens). Here’s what actually works.
Let your potatoes sit for a few minutes after slicing—they dry out a bit, which helps them crisp. Add the cheese only after the potatoes are nearly done. Otherwise, you’ll end up with sad, burnt cheese. Don’t be afraid to brush on a little more oil if things look dry halfway through.
After adding your cheese, try stuffing it down as deep as possible into the slices. It’ll stay put, and you’ll get gooey pockets in almost every bite. Give ‘em a minute to sit before serving—the cheese really needs to settle. And don’t overcrowd the air fryer basket. Good air flow means better crisp!
Hasselback Potatoes Variations and Substitutions
Okay, confession: I never make these exactly the same twice. Sure, Cheesy Air Fryer Hasselback Potatoes are perfect as is, but let’s have some fun. Swap cheddar for pepper jack or gouda if you want a twist. Crumbled bacon jammed between potato slices? Ridiculous in the best way.
Veggie lovers—try sliding zucchini or tomato slices in with the cheese. If you’re dairy-free, I’ve used vegan cheese shreds, and honestly, it still hits the spot. Some nights, I sprinkle smoked paprika or ranch seasoning over the top for a little drama.
Point is, there’s really no wrong way to do this. Play around. If you find a genius combo, tell me. I’m always looking for new excuses to eat more potatoes.
What to Serve with These Cheesy Potatoes
Serving these up as a snack? Side? Full-on dinner? Honestly, your call. Here’s what I’ve loved lately:
- Partner with a juicy chicken breast—like my favorite air fryer chicken breast recipe.
- Go meatless and cheesy alongside an indulgent cheesy zucchini casserole.
- Add a fresh green salad to balance out all that gooey cheese.
- They make killer leftovers, too. Heat up quick and crispy.
Whatever you do, don’t be shy. Load the cheesy potatoes with green onions, extra cheese, or a dollop of sour cream if the mood strikes.
Common Questions
Q: Do I have to peel the potatoes first?
Nope! Leave the skin on for more flavor and crunch.
Q: My cheese keeps falling out. What’s the trick?
Jam that cheese deep into the slices once the potatoes soften up. If it pokes out, just eat that piece first—problem solved.
Q: Are Cheesy Air Fryer Hasselback Potatoes gluten free?
Potatoes are naturally gluten free. Just watch out for add-ons like some shredded cheeses if you’re strict about gluten.
Q: Can I prep these ahead of time?
Totally. Slice and oil them in the morning, stick in the fridge, then air fry and add cheese when ready.
Q: How do I get the slices even without cutting through?
Set your potato between two wooden or chopsticks. Slice down until your knife hits the wood but stops before the bottom.
Bring Some Cheesy Magic to Dinner Tonight
Cheesy Air Fryer Hasselback Potatoes are a game-changer for busy nights or showing off at your next get-together. They’re crispy, cheesy, and honestly—shockingly easy. You don’t need fancy skills, and if you want more spud-spiration, check out recipes like Cheesy Hasselback Potatoes with Bacon | Airfried.com or Air Fryer Cheesy Hasselback Potatoes – Cooks Well With Others. Don’t forget, you can mix things up with extra toppings or pair with a veggie casserole for extra comfort. Give ‘em a try—you might end up like me, making these twice in the same week (oops, not sorry). 
Air Fryer Cheesy Hasselback Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Deliciously crispy on the outside and creamy on the inside, these Cheesy Air Fryer Hasselback Potatoes are a show-stopping side dish that’s easy to make.
Ingredients
- 2–4 medium Russet Potatoes
- 2–3 tablespoons Olive Oil
- 1 cup Shredded Cheese (Cheddar, gouda, or your favorite)
- 1 teaspoon Garlic Powder
- Salt, to taste
- Pepper, to taste
Instructions
- Scrub the russet potatoes clean, ensuring they are even-sized for uniform cooking.
- To slice without cutting all the way through, place the potato between two wooden spoons and slice down every half-centimeter.
- Drizzle the potatoes with olive oil and season with salt, pepper, and garlic powder.
- Place in the air fryer and cook at 380°F for 20 minutes.
- Flip the potatoes over and continue cooking for another 10-15 minutes.
- Remove from the air fryer and stuff shredded cheese between the slices.
- Return the potatoes to the air fryer for additional cooking until the cheese is melted and bubbly.
- Allow to sit for a minute before serving.
Notes
For best results, let the potatoes sit for a few minutes after slicing to dry out slightly, helping them to crisp better. Don’t overcrowd the air fryer basket for optimal air flow.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg