Air Fryer Hasselback Bacon and Bleu Cheese Potatoes

Wash and dry 5 russet potatoes.
Combine 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme in a small ramekin. Brush potatoes with 3 tablespoons olive oil, then evenly sprinkle with seasoning.
Prepare the creamy bleu cheese topping. Combine 1 cup crumbled bleu cheese, 1/4 cup heavy cream. minced 3 cloves garlic, and 1/2 cup bacon bits in a small mixing bowl. Whisk until smooth.
Slice 4 ounces brick bleu cheese, thinly sliced thin, about ⅛. “
Use a Hasselback slicing rack to slice potatoes thinly. If you do not have one, place the potato between two wooden spoons and cut ¼” slices into the potato using the spoons as a stopping point. You do not want to slice all the way through.
Preheat the air fryer temperature to 350 degrees F, Air Fryer Setting, for 3-5 minutes.
Combine melted 4 tablespoons salted butter thyme, and 1 teaspoon cracked peppercorn in a ramekin or small bowl—brush butter over and into the potatoes. Place a slice of bleu cheese between each potato fold.
Place potatoes into the air fryer basket and set cook time for 15-20 minutes. Brush the tops of the potatoes with the melted butter again, and cook for 7 more minutes.
Top potatoes with a dollop of the creamy bleu cheese mixture and top with chopped 1/4 cup chives.