Step 1: Prepare and Cook the Potatoes
Scrub the russet potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry with paper towels. Using a fork, poke each potato 5-6 times all over – this allows steam to escape during cooking and prevents them from bursting. You have two options here: either microwave the potatoes for 8-10 minutes until just tender (flip halfway through), or boil them in salted water for about 15-20 minutes until fork-tender but still firm. The goal is to partially cook them so the interiors are fluffy while keeping the skins intact and sturdy.

Step 2: Cool and Halve the Potatoes
Once the potatoes are cooked, let them cool for about 10 minutes until you can handle them comfortably. This cooling time also helps the potato flesh firm up, making it easier to scoop out. Cut each potato in half lengthwise, creating two boat-shaped halves. Use a spoon to carefully scoop out most of the potato flesh, leaving about ¼-inch of potato attached to the skin. This creates a sturdy shell that won’t collapse. Save the scooped potato flesh for another use – it makes fantastic mashed potatoes, potato soup, or hash browns!

Step 3: Season the Potato Skins
Preheat your air fryer to 400°F (200°C) for 3-5 minutes. While it’s heating, brush the outside and inside of each potato skin with olive oil, or spray them generously with cooking spray. Make sure to coat all surfaces evenly. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle this seasoning mixture over both sides of the potato skins, being generous with the inside cavities.

Step 4: First Air Frying – Crisp the Skins
Arrange the potato skins in a single layer in your air fryer basket, skin-side down (cavity facing up). Don’t overcrowd them – work in batches if necessary to ensure proper air circulation. Air fry at 400°F for 8-10 minutes until the skins start to become golden and crispy. Carefully flip the skins using tongs so they’re now skin-side up, and air fry for another 5-7 minutes until the skins are deeply golden and crispy. The edges should be starting to curl slightly.

Step 5: Add Toppings
Remove the basket from the air fryer and carefully flip the potato skins back over so the cavities are facing up again. Fill each cavity generously with shredded cheddar cheese (about 2-3 tablespoons per skin), then sprinkle the crumbled bacon over the cheese. You want a nice, generous layer of both. Return the loaded skins to the air fryer.

Step 6: Final Air Frying – Melt the Cheese
Air fry at 400°F for an additional 3-5 minutes, just until the cheese is completely melted, bubbly, and starting to turn golden brown around the edges. Watch them closely during this final stage – you want melted, gooey cheese but not burned toppings.

Step 7: Garnish and Serve
Carefully remove the hot potato skins from the air fryer using tongs and transfer them to a serving platter. Immediately top each skin with a dollop of sour cream and a generous sprinkle of sliced green onions. Serve hot while the cheese is still melty and gooey!