Preheat your air fryer to 400°F. Place the scrubbed and dried russet potatoes directly in the basket. Air fry for 35–40 minutes, turning them halfway through, until they’re fork-tender and the skins are crisp.

Let the cooked potatoes cool slightly until they’re safe to handle. Slice each potato in half lengthwise, then carefully scoop out the insides, leaving a thin shell so they keep their shape. Place the scooped potato in a bowl.

To the bowl of potato flesh, add the butter, sour cream, milk, shredded cheddar, garlic powder, and a good pinch of salt and pepper. Mash until creamy and well combined. Taste and adjust seasoning as needed.

Spoon the filling back into each potato shell, slightly mounding it on top. Sprinkle extra cheese over the top of each stuffed potato for a golden, melty finish.

Return the stuffed potatoes to the air fryer basket. Cook at 375°F for 6–8 minutes, or until the tops are golden brown and the cheese is melted and bubbling.

Remove from the air fryer and let cool for a couple of minutes. Sprinkle with chopped chives or green onions if desired. Serve warm!