Place a potato on a cutting board. Place two chopsticks on two sides of the potato lengthwise. With a sharp knife, cut potatoes into thin slices leaving ¼ inch at the bottom unsliced. Chopsticks will help prevent cutting potatoes completely in the middle parts.
Mix, garlic, thyme, butter, olive oil, salt, black pepper and paprika in a medium-sized bowl.
Coat potatoes with the spice-oil mixture. Marinade between the slices as much as possible. Using a brush would help with even coating. Keep remaining marinade aside for basting.
Select Roast, set the temperature to 355°F/179.44 °C and time to 25 Minutes. Press Start.
When the unit is hot, place potatoes on the air frying plate, sliced side up. Close the basket.
When 8 Minutes left for cooking, open the basket, and insert cheese in between some of the slices.
Brush top and sides of the potatoes with the remaining marinade.
Close the basket.
Hasselback potatoes will be ready when potatoes and cheese are nicely browned.
Top green onion.
Notes
Chef`s Note: Cooking time may change depending on the size and type of potatoes used in the recipe. Check in the last minute and extend time if necessary.