Once your baked potatoes have cooled slightly, use a spoon to gently scoop out most of the flesh, leaving about a ¼-inch layer of potato inside. Be careful not to tear the skins.

Brush the insides and outsides of each potato skin with olive oil. Then sprinkle with salt and pepper for seasoning. This step helps them crisp up beautifully.

Place the oiled potato skins in the air fryer basket in a single layer, skin side down. Air fry at 400°F (200°C) for about 5-7 minutes until the edges are crispy and golden.

Carefully remove the basket and sprinkle each skin with shredded cheddar and crumbled bacon. Return to the air fryer and cook for another 2-3 minutes, just until the cheese is fully melted and bubbly.

Once out of the air fryer, top each potato skin with a dollop of sour cream and a sprinkle of chopped chives or green onions. Serve hot and enjoy every crispy, cheesy bite!