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.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
10
medium russet potatoes
227g
unsalted butter, melted, divided
3 teaspoons
garlic, minced
2 teaspoons
paprika
3 tablespoons
fresh flat-leaf parsley, chopped
3 tablespoons
kosher salt
0.45kg
sharp cheddar cheese, sliced very thin
1 bunch
fresh chives, sliced
0.23kg
cooked bacon, crumbled
120ml
sour cream
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
Utensils
Two Wooden Spoons
Small Bowl
Silicone Brush
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.
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.
10
medium russet potatoes
227g
unsalted butter, melted, divided
3 teaspoons
garlic, minced
2 teaspoons
paprika
3 tablespoons
fresh flat-leaf parsley, chopped
3 tablespoons
kosher salt
0.45kg
sharp cheddar cheese, sliced very thin
1 bunch
fresh chives, sliced
0.23kg
cooked bacon, crumbled
120ml
sour cream
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
Step 2 of 8
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.
10
medium russet potatoes
227g
unsalted butter, melted, divided
3 teaspoons
garlic, minced
2 teaspoons
paprika
3 tablespoons
fresh flat-leaf parsley, chopped
3 tablespoons
kosher salt
0.45kg
sharp cheddar cheese, sliced very thin
1 bunch
fresh chives, sliced
0.23kg
cooked bacon, crumbled
120ml
sour cream
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
Step 3 of 8
In a small bowl, whisk together melted butter, garlic, paprika, parsley and salt.
10
medium russet potatoes
227g
unsalted butter, melted, divided
3 teaspoons
garlic, minced
2 teaspoons
paprika
3 tablespoons
fresh flat-leaf parsley, chopped
3 tablespoons
kosher salt
0.45kg
sharp cheddar cheese, sliced very thin
1 bunch
fresh chives, sliced
0.23kg
cooked bacon, crumbled
120ml
sour cream
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
Step 4 of 8
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.
10
medium russet potatoes
227g
unsalted butter, melted, divided
3 teaspoons
garlic, minced
2 teaspoons
paprika
3 tablespoons
fresh flat-leaf parsley, chopped
3 tablespoons
kosher salt
0.45kg
sharp cheddar cheese, sliced very thin
1 bunch
fresh chives, sliced
0.23kg
cooked bacon, crumbled
120ml
sour cream
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
Step 5 of 8
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.
10
medium russet potatoes
227g
unsalted butter, melted, divided
3 teaspoons
garlic, minced
2 teaspoons
paprika
3 tablespoons
fresh flat-leaf parsley, chopped
3 tablespoons
kosher salt
0.45kg
sharp cheddar cheese, sliced very thin
1 bunch
fresh chives, sliced
0.23kg
cooked bacon, crumbled
120ml
sour cream
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
Step 6 of 8
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.
10
medium russet potatoes
227g
unsalted butter, melted, divided
3 teaspoons
garlic, minced
2 teaspoons
paprika
3 tablespoons
fresh flat-leaf parsley, chopped
3 tablespoons
kosher salt
0.45kg
sharp cheddar cheese, sliced very thin
1 bunch
fresh chives, sliced
0.23kg
cooked bacon, crumbled
120ml
sour cream
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
Step 7 of 8
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.
10
medium russet potatoes
227g
unsalted butter, melted, divided
3 teaspoons
garlic, minced
2 teaspoons
paprika
3 tablespoons
fresh flat-leaf parsley, chopped
3 tablespoons
kosher salt
0.45kg
sharp cheddar cheese, sliced very thin
1 bunch
fresh chives, sliced
0.23kg
cooked bacon, crumbled
120ml
sour cream
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
Step 8 of 8
When cooking is complete, top each potato with sour cream, chives, and crumbled bacon. Serve immediately.
