These cheesy hasselback potatoes are guaranteed to pair great with whatever you’ve got grilling this summer. They’re crispy on the outside and tender on the inside and loaded with cheesy goodness–you really can’t go wrong. They can also be made in the air fryer. I recommend adding a dollop of sour cream on top of each potato before serving for some tartness to balance out the cheese.
Cheesy Hasselback Potatoes
Ingredients
- 1.5 lbs potatoes scrubbed and dried completely with a towel
- 2 cups shredded Mexican blend cheese
- 1 green onion or chives, thinly sliced for garnish
Basting Marinade
- 6 tbsp butter, melted
- 6 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Instructions
- Create 1/8" wide slits into your potatoes, being careful not to slice all the way through. Place wooden chopsticks along the sides of the potato as you slice to prevent your knife from cutting through the potato.
- Lay potatoes on a baking sheet lined with parchment paper and add all the ingredients for the marinade into a small bowl. Generously baste the marinade on all sides of the potatoes.
- Bake at 450 degrees Fahrenheit for 50 to 60 minutes until potatoes are tender and golden (Cooking time may vary depending on the size of your potato).
- Remove potatoes from the oven and add your cheese. Be sure to open each fold of the potato and insert cheese into each fold. Bake for an additional 5 minutes until cheese is fully melted.
- Garnish potatoes with green onions or chives before serving.
