Loaded Hasselback potatoes

As a side or even as a main course, these savoury loaded potatoes are sure to become a new famliy classic!

Ingredients

4 Large, yellow fleshed Yukon Gold potatoes

60 ml (1/4 cup) melted butter

1,25 ml (1/4 teaspoon) salt

1,25 ml (1/4 teaspoon) pepper

1 pinch dried thyme

1/2 all beef salami 375 g, sliced

125 ml (1/2 cup) shredded mozzarella cheese

5 ml (1 teaspoon) paprika

1 green onion, finely sliced

125 ml (1/2 cup) pizza sauce  (for serving if desired)

Preheat air fryer at 160C (350F)
Slice the potatoes without cutting all the way through. (leaving 2.5mm (1/4 ") uncut at bottom).
Slice the salami in thin slices 1.5mm, then cut each slice in half.
Put potatoes in air fryer basket and brush with half the melted butter, sprinkle with salt, pepper and thyme. Bake 15 minutes.
Brush again with remaining butter and cook for 5 to 8 more minutes, until potaoes are fork tender.
Put half a slice of salami in each of the cut 'slots'. Cover with cheese and season with paprika.
Put back in air fryer and bake for 3-4 minutes, until cheese is melted, bubbly and golden.
Garnish with sliced green onions and serve with pizza sauce (if desired).

When cutting the potato, place 1 chop stick on either side of the potato, this will prevent the knife from slicing through the potato.