Hasselback-Style Loaded Potatoes

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Accordion / Hasselback-Style Loaded Potatoes
(The crispy, cheesy, pull-apart potatoes shown in your photo)

Introduction

These stunning scored potatoes start as ordinary whole potatoes cut in a deep crosshatch (or accordion) pattern. When roasted or air-fried they fan open, become ultra-crispy on the edges, stay fluffy inside, and create perfect little pockets for butter, cheese, herbs, and seasonings. The finished result is dramatic, restaurant-looking, and addictive — exactly like the four stages in your image: raw scored, cooked and seasoned, steaming with melting butter, and fully loaded with gooey cheese.

Brief History

The classic Hasselback potato originated in Sweden in the 1950s at the Hasselbacken restaurant in Stockholm. The original version used thin parallel slices. The modern “accordion” or grid-cut version (deep crosshatch cuts on both sides) is a popular social-media evolution that creates even more surface area for crisping and filling. Air-fryer versions have made the technique faster and more accessible in recent years.

Ingredients (serves 4 as a side or 2 as a main)

  • 4 medium-large russet or Yukon Gold potatoes (about 200–250 g / 7–9 oz each), scrubbed clean
  • 3–4 Tbsp olive oil or melted butter (or a mix)
  • 1–1½ tsp kosher salt
  • ½–1 tsp freshly ground black pepper
  • ½–1 tsp garlic powder (optional but recommended)
  • ½ tsp smoked paprika or regular paprika (optional)
  • 4 Tbsp salted butter, cut into small pieces (for finishing)
  • 1–1½ cups shredded cheese (sharp cheddar, mozzarella, or a blend)
  • 2–3 Tbsp chopped fresh chives or green onions
  • Optional extras: sour cream, crispy bacon bits, grated Parmesan, chili flakes

Equipment

  • Sharp knife
  • Chopsticks, wooden skewers, or the handles of two wooden spoons (to prevent cutting all the way through)
  • Baking sheet or air-fryer basket
  • Pastry brush

Method / Formation (How to Score the Potatoes)

  1. Place a potato between two chopsticks or wooden spoon handles laid parallel on the cutting board.
  2. Make vertical cuts about 3–4 mm (⅛ inch) apart across the entire length of the potato, stopping when the knife hits the chopsticks so you don’t cut through the bottom.
  3. Rotate the potato 90° and repeat the same parallel cuts to create a grid / crosshatch pattern. The potato should stay in one piece but open like an accordion when gently pressed.
  4. Repeat with remaining potatoes. Pat dry thoroughly with paper towels — dryness is key for crispiness.

Instructions (Oven Method)

  1. Preheat oven to 220 °C / 425 °F.
  2. Place scored potatoes on a parchment-lined baking sheet.
  3. Brush or drizzle generously with olive oil/butter mixture, working it into the cuts with your fingers or a brush. Season well with salt, pepper, garlic powder, and paprika, making sure seasoning gets into the slits.
  4. Roast 45–60 minutes, brushing with more oil/butter halfway through. The potatoes are done when the edges are deeply golden and crispy and a knife slides easily into the center.
  5. Remove from oven. Dot with small pieces of butter and sprinkle generously with shredded cheese. Return to the oven (or switch to broil) for 3–5 minutes until the cheese is melted and bubbling.
  6. Finish with chopped chives, extra black pepper, and any other toppings. Serve immediately while hot and steaming.

Air-Fryer Method (matches the basket in your photo)

  1. Preheat air fryer to 190–200 °C / 375–400 °F.
  2. Prepare and season the potatoes exactly as above.
  3. Place in a single layer in the air-fryer basket (work in batches if needed).
  4. Air-fry 25–35 minutes, flipping or rotating halfway and brushing with more oil if desired.
  5. Add butter and cheese in the last 3–5 minutes until melted.
  6. Garnish and serve.

Tips for Perfect Results

  • Choose similarly sized potatoes so they cook evenly.
  • Do not skip drying the potatoes.
  • Oil must get into the cuts.
  • For extra crispiness, increase temperature for the last 5–8 minutes.
  • Leftovers reheat well in the air fryer or oven (avoid microwave if you want to keep the crunch).

Nutrition (approximate per potato, cheese-loaded version)

  • Calories: 320–380
  • Protein: 10–12 g
  • Carbohydrates: 35–40 g
  • Fat: 16–20 g
  • Fiber: 3–4 g
  • High in potassium, vitamin C, and B vitamins from the potato; added protein and calcium from the cheese.

Benefits

  • Dramatically increased surface area means more crispy edges than a regular baked potato.
  • The accordion shape holds toppings beautifully so every bite is flavorful.
  • Can be made lighter (oil + herbs only) or indulgent (butter + cheese + bacon).
  • Naturally gluten-free and easily adaptable for different diets.
  • Visually impressive yet uses only basic pantry ingredients.

Who Loves These Potatoes

Potato lovers, cheese enthusiasts, fans of crispy textures, people who enjoy restaurant-style sides at home, air-fryer owners, and anyone looking for a show-stopping yet simple side dish for weeknights, holidays, or casual entertaining. Kids and adults both tend to fight over the crispiest pieces.

Conclusion

These accordion-cut loaded potatoes turn a humble spud into something special. With a few careful cuts, good seasoning, and a blast of heat, you get golden, crispy petals filled with melted butter and cheese — exactly the mouth-watering result shown in your photos. Once you master the scoring technique you’ll find yourself making them again and again. Enjoy them hot, share them with friends, and watch them disappear.

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