Hasselback Loaded Potatoes
These Hasselback Loaded Potatoes are so delicious! This is a fun take on loaded baked potatoes, made even more tasty by cutting the potatoes so they crisp up perfectly.
TIP:To make these vegetarian, feel free to skip the bacon.
- Contains Dairy
Ingredients
- 10 medium russet potatoes
- 1 cup unsalted butter, melted, divided
- 3 teaspoons garlic, minced
- 2 teaspoons paprika
- 3 tablespoons fresh flat-leaf parsley, chopped
- 3 tablespoons kosher salt
- 1 pound sharp cheddar cheese, sliced very thin
- 1 bunch fresh chives, sliced
- 1/2 pound cooked bacon, crumbled
- 1/2 cup sour cream
- Silicone Brush
- Small Bowl
- Two Wooden Spoons
Instructions
Step 1
Install the wire rack on Level 1. Select AIR ROAST, 2 LEVEL, set temperature to 425°F, and set time to 60 minutes. Press START/STOP to begin preheating.
Step 2
Place 2 wooden spoons along the long sides of each potato. Working one potato at a time, use a large chef knife to slice potatoes crosswise into 1 /4-inch slices, stopping once the knife reaches the spoons.
Step 3
In a small bowl, whisk together melted butter, garlic, paprika, parsley and salt.
Step 4
Reserve 3 tablespoons of the butter mixture and set aside. Using a brush, gently spread butter mixture over potatoes, being careful not to split them open. Place 5 potatoes on the Ninja® Sheet Pan and 5 in the air fry basket.
Step 5
When the unit has preheated, place pan on wire rack on Level 1 and slide basket into the rails of Level 3. Close oven door to begin cooking.
Step 6
After 55 minutes, remove pan and basket. Insert slices of cheese into every other slit in each potato. Then brush potatoes with remaining butter mixture.
Step 7
Return pan to wire rack on Level 1 and slide basket into rails of Level 3 and close oven door to resume cooking for the remaining 5 minutes.
Step 8
When cooking is complete, top each potato with sour cream, chives, and crumbled bacon. Serve immediately.